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.

Meringue Recipe

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.
4.87 from 29 votes

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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course Dessert
Author: Robyn Stone | Add a Pinch

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

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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174 Comments Leave a comment or review

  1. I’m making 4 graham cracker pies. I made the custard filling and poured into each graham cracker crust and then put the meringue on top. I have 2 other pies that need meringue but the pies are cool now. Can I put the pies in the oven to reheat and then place the meringue on top and then put it back in the oven to brown the meringue?

    1. Dianne, you can put the meringue on the cold pie instead of heating it. Just be sure that the meringue “seals” to the pie crust. Then you will bake the meringue until golden brown.

  2. What speed did you use on your mixer? Can you post a picture of what smooth and glossy should look like? My mom made beautiful meringues……….but it alludes me. 🙁

    1. Suzanne, I start the mixer on low as I am adding ingredients, then turn on high for few seconds til it reaches the smooth, glossy look. My video on my Southern Banana Pudding Recipe shows me making the meringue at the end. Just click on the video inside the recipe. Hope this helps.

      1. Eric, it might be hard to mix by hand but you definitely can with one of the non-electric egg beaters or with a hand held electric mixer. When using one of the stand mixers, just whip the eggs until soft peaks form, add the cream of tartar, and then after each tablespoon of sugar just until the sugar is incorporated. Then beat just until stiff peaks form.

  3. my meringue keeps weeping. I tried several ways to make it, put it on and it still weeps and gets the crust wet. Uneatable. Any help would be appreciated.

    1. Sharon, make sure you add the cream of tartar as a stabilizer. Always make sure your pie is hot when you put the meringue on it and seal the meringue to the edges of the crust. Bake the meringue until it is lightly browned. Don’t leave in the refrigerator more than a day in advance of serving; the moisture in the refrigerator will cause weeping. Also, try to make meringue on a dry, sunny day because humid, damp weather will also cause a meringue to weep.

  4. How come sometimes when I am making meringue and putting it on a custard pie and baking it till till nicely evenly cooked It weeps after cooled?

    1. Brenda, make sure you add the cream of tartar as a stabilizer. Always make sure your pie is hot when you put the meringue on it and seal the meringue to the edges of the crust. Bake the meringue until it is lightly browned. Don’t leave in the refrigerator more than a day in advance of serving; the moisture in the refrigerator will cause weeping. Also, try to make meringue on a dry, sunny day because humid, damp weather will also cause a meringue to weep.

      1. Meri, make the meringue according to the recipe until stiff peaks form, then fold in the coconut.

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