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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.

Meringue Recipe | Add a Pinch

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.

4.9 from 38 votes

Meringue Recipe

Dessert 20 mins

Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Author Robyn Stone | Add a Pinch
An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. Get this perfect meringue recipe you are sure to love.

Ingredients  

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup 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.

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Enjoy!
Robyn xo

Pies / Tarts / Cobblers Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 5 stars
    I have been making lemon Meringue pie for over 40 years, and have never had a great Meringue until now. Your recipe comes out perfect every time.

    1. The meringue should be put on a hot pie filling to prevent weeping, Dianna. Make sure your meringue seals to the edges of your pie crust.

  2. I made this the other day . It was great and I was so excited! I put the pie in the fridge after it was done baking with the merengue and it got sticky and it fell some. Is this normal? What can I do to prevent this?

    1. Meringue does not always keep well refrigerated, Laura. The texture may change a little and become weepy and sticky. The meringue will be more stable if you add cream of tartar. When making the pie, if the filling is hot, make sure the meringue is sealed to all edges of the crust. Make sure the pie is completely cooled before tenting it with foil and placing in the refrigerator.

  3. I did make half this recipe for a 8″ sugar free home made coconut cream pie. It was thick and covered completely and I also sprinkled unsweetened coconut on top and the 10 mins. in the oven toasted both merangue and coconut perfectly. Will definitely keep this and thanks for the recipe ❣

    1. Some tips to prevent your meringue from shrinking are to not over beat the egg whites, don’t over bake, start beating your egg whites on low to medium then increase after the egg whites become foamy. I hope this helps.

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