Meringue Recipe
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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.
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
This recipe was perfect on top of My banana pudding!
Thank you, Teresa. I always use this meringue on my banana pudding, too.
Excellent recipe for meringue!! Easy to make, whipped to perfection. Tastes great!
How do you place the dessert “under the heat”?
Sue, you would place the dish with the meringue topping 4 inches from the top of the oven heat.
Perfect! I was making a banana cream pie like my Mom’s, using Vanilla wafers for crust instead of Graham crackers. I wanted to Marie Calender it up with a Meringue topper and this was perfect!
I decided to throw a couple dashes of fresh grated Nutmeg and a the same with some Vanilla bean…. OMGosh .. to turned out to be the best Banana Cream Pie I have ever tasted!!!
Thank You! ❤️
** Vanilla Extract Experiment:**
I had to experiment on that idea just to see if the liquid would hurt this recipe. I made it exactly to your recipe – adding 1/2 tsp of Vanilla extract to the egg whites. It turned out Beautiful❤️
Sandie, your banana cream pie sounds amazing. I’m so glad this meringue recipe worked so well for your pie.
Quick and simple, everything worked really well and made plenty of meringues.
Tasted Delicious!