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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. Chris, 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.

  1. This recipe sounds great
    Will it be enough for 6 adults if served with berries?
    I want to make one large meringue… can’t I just put it on parchment paper in the oven
    I am in the mountains where food takes much longer to cook …. Should I leave in for 15 mins?

    1. I haven’t tried making meringue with liquid egg whites, Ruth. Maybe someone else on here has and can tell you how it worked for them.

  2. I looked at Joy of Cooking recipe for merginue and it did not turn out at all. Do you have to use a certain type of sugar for the recipe? I have the cream of tartar. I used that, but too much sugar in the recipe. It was grainy. I will definitely use your recipe on my second attack of merging.

    1. As a girl I was taught to use only castor sugar or baker’s sugar in all baking recipes calling for granulated sugar. If mom was out of it she would use a food processor to fine cut sugar.

  3. did you say you can use confectioner sugar in place of regular sugar for meringue I had no idea thank you love the deserts thank you

    1. Dawn, yes, you can use confectioner’s sugar to make meringue. Hope you enjoy!

  4. I am new to baking desserts and have to ask, what does “under the heat” mean? Am I to use the broiler? My oven has a broiler that operates at 500°F. Is that too hot?
    Thank you for your time.

    1. It means about 4 inches from the top of your oven. Do not use broil; use Bake option.

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