Meringue Recipe
This post may contain affiliate links. Please read my disclosure policy.
Easy Meringue Recipe with tips to make it perfect and fluffy every time! This favorite recipe makes the best meringue for topping pies, puddings and more.
This meringue recipe makes me happy. Seriously. It also brings back so many memories of watching my Mama and Grandmothers making meringue to top their pies or chocolate pudding. I love that!
A smooth, glossy fluff of meringue on top a dessert immediately grabs my attention. I can’t wait to dig into a scoop of banana pudding or a favorite pie just for the feel of the airy topping melting in my mouth just as soon as it touches it.
But you know, meringue is really one of the easiest things in the world to make if you just know a few tricks when preparing.
Meringue Recipe Tips
1. Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.
2. Always make sure the bowl you are using to make your meringue is scrupulously clean. Wash it and then wash it again just to be certain if you have to.
3. Take care not to over whip your meringue. It should have a smooth and glossy look.
4. Use cream of tartar to help stabilize the meringue to hold its form.
5. Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
Here’s my family’s meringue recipe. I think you’ll love it.
Meringue Recipe
Ingredients
- 4 (140 g) large egg whites
- 1/4 teaspoon (0.75 g) cream of tartar
- 1/4 cup (50 g) sugar
Instructions
- Remove eggs from the refrigerator and separate, as they will separate best cold.
- Allow egg whites to reach room temperature to allow them to whip to their fullest.
- Preheat oven to 350 degrees.
- Pour eggs whites into a spotlessly-clean bowl.
- Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
- Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
- Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
My meringues always sweat. There’s always a puddle of water on the banana pudding or lemon pies after being in the fridge. I replaced meringue for cool whip and it’s not the same. What do commercial bakeries put in their meringue?
Darlene, there are several steps you can take to prevent meringue from weeping. Make the meringue on a dry, low-humdity day. Make sure you add the cream of tartar when making this meringue. This helps stabilize the meringue and will help prevent weeping. A tiny bit of egg yolk can cause the meringue to weep so make sure there are no bits of egg yolk in the egg whites. Mix the egg whites and sugar slowly at first until all sugar has dissolved. Undissolved sugar can cause the meringue to weep. Then whip until glossy with stiff, fluffy peaks. Make the meringue while your pie filling is cooking so that you top the pie with the meringue while the filling is piping hot. Make sure you cover the entire top of the pie or banana pudding so that the edges are sealed. Don’t overbake the meringue because that will also cause the meringue to weep.
I really enjoy all of your recipes. Thank you for sharing them with us.
You are very welcome, Robin. I’m so glad you enjoy these recipes and thanks for letting me know.
We have to drive 45 minutes for Thanksgiving, will this travel well? I have never made meringue and I am worried about it falling or going bad during the drive.
Sarah, if you have a cover for your pie plate, cover your pie and place in a cooler bag with frozen cooler packs. It should be fine for about an hour while you are traveling. If you don’t have a cover for your pie plate, you can cover with foil but tent the foil so it does not touch the top of the meringue. You want to place the pie in a box or something that will keep anything from touching the pie and place in the cooler bag as above. Make sure your pie has thoroughly cooled before placing in the cooler bag.
What temperature and how long do you usually bake the meringue?
Dayna, bake at 350ºF for about 10 minutes. For future reference the information is in Steps 3 and 7 of the Instructions. I hope you enjoy!
Is there a preference whether to use stand mixer vs hand mixer? Should the meringue be made before or after cooking your pie filling on the stove?
Thanks
Jane, either mixer is fine. I would have the meringue ready to top the pie as soon as the filling is ready. You need to put the meringue on when the pie filling is piping hot so the meringue will not weep. Make sure the meringue touches all the edges of the pie crust so it is “sealed” to the crust and be sure to bake until the meringue is golden brown.
would this recipe work if i made the crunchy meringues instead of on top of a dessert?
Madison, I haven’t made individual meringues with this recipe; this recipe is for the softer meringue for topping pies, etc. If you are wanting these to be like meringue cookies, you will need to bake at a much lower temperature and for a longer time.
Thank u for this easy no fail meringue recipe!
I’m so glad you enjoy this meringue recipe, Tammy. Thanks.