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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.
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 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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Everyone needs a good meringue recipe! Yum!
Thanks so much, Katrina. I completely agree! 🙂
i made meringue today at school i am only 12 many people said they turned out amazing
I’ll have to heed your advice since I’ve never made a good meringue!
Oh you’ll love it, Liz. You’ll never look back and will be a meringue making genius!
Hey Robyn! That is one good looking picture!!! Makes me want to get up (6:30 am), and go bake a pie! lol!! Love a good meringue pie or topping on banana pudding! Saw a recipe for meringue cake that looked delish! Thanks for the recipe for meringue, now I’ll have to use it!!!!!!
Can’t wait to hear what you make! I know it will be fabulous.
Gorgeous picture! I haven’t made meringue on pie in years, love your tips!
Thanks so much, Aimee.
Thanks for the meringue tips! I’ve never made meringue but I’ve always wanted to try. I’m just wondering when you say “place about 4 inches under the heat and bake for about 10 minutes, until golden.” what temperature should the oven be on? Thanks!
Thanks, Amber. I can’t wait to hear what recipe you make with meringue. The oven should be at 350 degrees Fahrenheit. Thanks!
I’m confused. My oven has the heating element at the bottom. There’s no way I can place it 4 inches UNDER the heat. Do you mean 4 inches over the heat???
That will work too.
It looks perfect!
Meringue has always been my nemesis. You make it look easy 🙂
Meringue pies are my husband’s favorite, but it can be so so hard to master. This is perfect!! Thanks, Robyn 🙂
I’ve never made a meringue pie. I definitely need to change that this summer!
I love Lemon Meringue Pie! I’ve only made it once a couple years back and was incredibly intimidated by the meringue part. It actually turned out alright aside from being a little watery on top and between the meringue and lemon. This post has get me thinking I need to give it another go soon! Thanks for the tips.
That looks wonderful! I want a lemon meringue pie now. Thanks a lot 🙂
In the country where I was born, meringues are one of the most popular desserts. Even thought that meringues look like small fluffy cookies and not like cake, the recipe is almost the same! You get 5 stars from me for this one. 🙂
Meringue is really one of the best desserts and sweets I can have in my whole life…Anyway, thank you for the mouth-watering meringues here…
Thanks so much, Jesslie!
Gorgeous! And great tips, too!
Great looking meringue! How did you make it look so high and tall on top of your dish, and how did you make it look all wavy? Thanks so much for sharing your recipe and tips!
What is Meringue use for ???
I love this site for cooking tips and recipes.
Hi Robin, my meringue does not peak. I followed the receipe exactly 🙁 Could it be the larger granular of sugar found here in the UAE?
I love Lemon Meringue Pie, to date have not been lucky with the meringue.Your recipe looks so simple. I am definitely going to try it. THANKS
I have used this recipe for years but I find that if weather conditions are not right that the meringue doesn’t turn out so good. My grandmother always said if it is raining that the meringue will weep. What suggestions do you have to prevent this from happening?
Your grandmother sounds very much like mine. I wanted to make a pie with meringue yesterday but held off until today because of the weather. If I learn any tricks, I’ll be sure to share them with you but as of now, I just stick to grandmother’s advice.
This is the recipe that I use, except, I add 1/2 small jar of Marshmallow Creme……OMG, It is wonderful and really high.
Oh wow! I bet it is amazing!
I have a friend that adds Marshmallow Creme to her meringue! She learned it from an old friend. It works!
How do you keep the meringue from shrinking after putting it in there refrigerator.
The meringue needs to be placed on the pie while the filling is still hot and make certain to seal around all top edges of pie around the crust. Then cool pie completely before covering and placing in the refrigerator. Thanks!
Wish i could put a picture on here. Turned out beatufully! Can’t wait to eat it tomorrow!!
I’m so happy you had great success with it! Meringues can be so beautiful! If you are on Instagram, you can share it there and tag me @addapinch if you want! I’d love to see it! Thanks so much Renee!
I am an experienced pie baker and have used many recipes, this was by far the easiest and most “fool proof’.
What a thoughtful comment, Nita! Thanks so much for letting me know how much you enjoyed it! xo
If you bake for 10 minutes how does that not liquify the lemon pie filling or banana cream pie filling or whatever it is that you are putting the meringue on top of, or do you put under the broiler until brown?
You will want to follow the oven temperature and time in recipe as directed for the best results. In the case of my Southern Banana Pudding, the pudding itself is supposed to be cooked on the stove before placing in the baking dish and should be a thick, custard. The meringue placed on top is cooked as directed until brown.
the egg whites are an insulator. Look up recipe for Baked Alaska. you can put ice cream in oven. as long as you follow this recipe and it is covered completely, no holes. Baked Alaska’s are delicious too. But, do not keep well days after in my opinion.
This meringue recipe worked amazing really satisfied
Yay, that’s wonderful to hear, Natalie! Thanks so much for letting me know you liked it! xo
I Tried this recipe about a week ago and it came out great . Thanks for the tips. I really think they helped. It was such a hit I am making another lemon meringue pie today. I am no longer intimidated making meringue.
This is so wonderful to hear, Sandy! xo
i made my first meringue at the age of six with my auntie. she’s a professional pastry chef. and just today i made some – i am now 12 and they looked amazing.
This is wonderful to hear, Mariah! So happy that you enjoyed it and shared this with me! Thanks! xo
This was the most delicious and beautiful meringue I’ve ever made. It was perfect. Thanks for sharing the recipe.
Thanks Dawn! xo
My daughter made this and it is the first time I have seen a meringue that compared to my mothers’.
I’m so glad you enjoyed it! xo
I needed a good solid meringue recipe to “seal” my lemon meringue cake. This was a perfect recipe and my cake turned out beautiful with lovely big peaks. After I baked it, I used a kitchen torch to brown some places a bit more. Gorgeous! Can’t wait to serve it to my coworkers tomorrow! Thank you for making my life easier today!! XoXo
I’m so happy to hear that it worked so well for you, Nicole! I love this meringue! Thanks so much for the kind comment! xo
Love this recipe. Peaks very nicely.
Turned out exactly as shown! Easy!
How do you make the meringue crispy instead of squishy and soft?
It looks beautiful, I was just curious people in my family don’t like squishy meringue as much as crispy.
Thanks so much
You should follow recipe to whip it to stiff peaks and bake the meringue until golden. That will give the crispy like top that you are talking about. I hope you enjoy it! Thanks!
Do you set the oven to broil or bake?
You’ll set it to bake at the temperature noted in the recipe. Enjoy it, Timothy! Thanks!
I added my sugar and cream of tartar too early and my meringue did not set. I am making a Black bottom pie and I need to fold them into my custard. Can I still use them even though they are liquid?
I don’t know what pie recipe you are making, but if it calls for meringue to be folded in, you will want the meringue to be set as it should be. I would add liquid meringue to a pie recipe as it will probably not turn out as it should. Hope this helps, Ruth. Thanks!
I googled meringue recipe and picked yours out of the blue. So glad I did! It looks magnificent! Followed recipe to the letter. Thank you!
I’m so glad you loved it, Maria! xo
OMG! This is my first time making a meringue that I’m proud of! The tips helped a lot. Thank you!
I’m so glad the tips helped and that you enjoyed this meringue, Noemie! Thanks! xo
I made meringue once when I was 11, bored and home alone. It was my first time ever making it, they turned out great thanks to this recipe. Now I’m 13 and it’s New Years so I wanna do it again 🙂
what do you mean by no-bake desert
You could spread it on top of a dessert, such as some pies, that are “no-bake” and just brown the meringue. You’ll bake the meringue if you add it to that type of dessert, but otherwise, it could be a topping to a dessert you wouldn’t otherwise have to bake. Thanks!
Can I use cornstarch instead of cream of tartar? And if so how much?
I have never used cornstarch in my meringue so I’m sorry but I can’t tell you how much to use. Maybe someone has used it and can answer your question.
Hey! So, nice recipe but can you bake it plain?? Like with it not on top of something ?? Thanks!
Excellent recipe. Made this for my Muffin tin key lime pies and used a torch to brown the top.
Sounds great, Debra! Thanks
This was so easy and delicious!
I used your recipe to make my first meringue. Turned out well thanks
That’s great, Penny. So glad it worked for you for your first time. Thanks!
Thank you for sharing your recipe. Turn out great.
Thanks so much, Frances.
This is the best Meringue recipe I have ever used. The tips were spot on. Thank you for sharing.
I’m so happy you liked the meringue recipe. Don’t you love how simple it is? xo
Thanks for a meringue recipe that is using less sugar. Most new recipes are using a form of swiss meringue with heated sugar syrup, the results may be beautiful but I find them to be very sweet; they actually compete with the filling. I think you should highlight that this is a LOW Sugar meringue. Great find.
I’m so happy you liked the meringue, Pat. Thanks!
I tried this recipe tonight, and it came out perfect! Since my key lime pie was already cooked and set, I baked the meringue in a disposable pie dish then peeled away the sides and transferred the meringue on top of the key lime pie (after dusting with powdered sugar to prevent it from slipping around). It looked so beautiful! To cover the seams I placed mandarin orange wheels around the side of the pie and meringue, and it ended up looking picture perfect. Thank you!
This sounds like a beautiful dessert, Vanessa.
What is an alternative for cream of tartar? So that it is close to the original recipe?
Ash, you can use an equal amount of lemon juice.
Instead of putting it in the oven; could you brown the meringue with a kitchen torch instead?
This type of meringue needs to be baked in the oven since it contains raw egg whites. Hope this helps!
I love this easy yummy recipe!
One question.whrn adding sugar ,
do you beat it in or fold in.
Want to try tomorrow for a party.
Brenda, you need to add sugar about a tablespoon at a time, beating after each addition until all the sugar is dissolved. Then, continue beating until stiff peaks form. Hope you enjoy!
I add the sugar in a very slow stream while whipping. Works beautifully.
Recipe calls for putting the dessert about 4 inches UNDER the heat and preheating oven to 350 degrees. Do you mean under the broiler? Just clarifying. Thanks.
Marcy, you may have to adjust your top rack in your oven until the meringue would be about 4 inches from the top heating element. Do not broil.
Making a lemon custard filled cake for daughter’s birthday tomorrow and will have 3 egg whites left over. Gonna make this meingue and swirl it and bake it on top of cake “for pretty”.
I hope your daughter has a very happy birthday! Hope she enjoys her cake.
I’ve tried this recipe a few times now and it is the best.
So glad you like it, Sandra. xo
This was a great and easy thing to make.. It was very yummy and because I have a sweet tooth I even added a little bit of vanilla oil which sweetened it up nicely. Thank you for sharing your recipe with us!
Thanks, Hailey. So glad you liked this.
This recipe was super delicious and the best one I did. Thank you so much Robyn!!!
I’m so happy this was a treat for you. Thank you! xo
Perfection on my lemon pie. I didn’t have cream of tartar, so I used lemon juice instead. Yummy!!
I love this meringue on lemon pie, too. That’s a great tip if you don’t have cream of tartar. Thanks! xo
Can you use cornstarch instead of cream of tartar
Balinda, I have never used cornstarch in my meringue so I’m sorry but I can’t tell you how much to use. Maybe someone has used it and can answer your question.
Oh and I don’t have lemon juice either
yes you can replace with cornstarch but sift it in because it tends to be more clumpy.
I believe I made before? Either way, perfect!
Turned out great!! I have not done meringue before and this was easy and oh so pretty!!
I’m so glad the meringue turned out so well your first time, Jill. Thanks!
I don’t really understand why we need the cream of Tartar. I mean, it stiffens it but doesn’t powdered sugar do the same? I’m not sure if I should swap it out.
The cream of tartar stabilizes the egg whites to keep their shape.
I have used Arrowroot in meringue that I put on top of individual key lime pies – big hit !
How do you put it 4″ below the burner in a gas oven with a bottom burner?
Just adjust the top rack so that the meringue would be 4 inches below the top burner, Aaron. Hope you enjoy!
Preheat the oven your just giving the top a nice color & cooking the raw eggs. Don’t worry if you don’t have electric stove. Pay attention don’t burn it.Good luck.
If you are cooking the pie filling In the crust to their required doneness… then you are going to cook it again for 15 minutes More to cook meringue, doesn’t this make the whole pie crust and filling overcooked?
You advised Marcy, above, to cook the meringue “4 inches from the top heating element,” meaning 4 inches below it. Yet you say “do not broil.” This is confusing; cooking anything UNDER a heat source is what broiling means. Please reconsider your instructions or your terminology.
Joe, you don’t turn the oven setting to “Broil”; you leave it on “Bake”. You just move the pie a little closer to the top heating element while you bake the meringue. Hope this helps!
Your a pie saver!! Thank you for the recipe. I had 2 failed attempts with another recipe and then tried yours. It came out perfect. whew… I now have a beautiful Coconut Meringue Pie.
I’m so glad this recipe worked so well for you, Lauri! Thanks.
Loved this recipe! Perfect! Thank you!
Robyn, when I use this recipe on chocolate pie and put back in oven to brown will the heat mess up my pie filling? Thank you soo much and have a blessed day.
Don from so-cal
Don, if you have baked a chocolate pie and then top with the meringue, it should not make a difference to your pie filling. You just leave the meringue in the oven long enough to brown the top, about 10 minutes. Hope you enjoy!
Where are the measurements for sugar?
1/4 cup sugar is the last ingredient in the recipe, April. Hope you enjoy!
I used this on my coconut cream pie and it looks beautiful. I did toast my coconut separately then sprinkled it on top before putting the pie in the oven. Thanks for letting me have the
I love this meringue on coconut cream pie, too, Jeanie! Thanks!
How many meringues does this make? Can i split it to make smaller meringues rather than a big one?
I haven’t made individual meringues with this recipe so I can’t tell you how many it will make. You can make smaller meringues with this recipe but 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.
Is the temperature 350°F or ℃?
The oven temperature is 350ºF, Afra.
Can I half the recipe to make a smaller amount of meringue
You can make half the recipe, Roshni. Hope you enjoy!
Should we use regular sugar or powdered sugar
I use granulated sugar, Lily.
Can I use kitchen torch for rhis recipe? Thanks a bunch!
Since this meringue is made with raw egg whites, I bake mine in the oven to make sure the egg whites are cooked and safe to eat. I don’t use my kitchen torch.
I wouldn’t use a torch I’d bake it since it has raw eggs in it.
Can I use lemon juice instead of cream of tartar
You can use lemon juice in this recipe.
How much lemon juice should be used, instead of the cream of tartar?
Christine, you can use an equal amount of lemon juice as the cream of tartar.
If the meringue is on top of a cooked cream pie; should the pie filling still be warm, or can it be cold (right out of the refrigerator). Thanks!
I put the meringue on over the hot pie. This helps to prevent the meringue from weeping. Make sure the meringue “seals” to the pie crust.
How many will this feed? For thanksgiving I’m making dessert for about 20 people, what amount of each ingredient should I use then?
Peyton, this recipe makes meringue for one pie. You would need to make this recipe for each pie or pudding you are making.
Tried this recipe two years ago, first time at making meringue. Turned out perfect. Very easy recipe to follow. I am planning on making a lemon meringue pie again this year.
So glad you liked this and it turned out perfect for you, Ann. Thanks!
Can i add lemon juice instead of the cream of tartar.
Bani, you can use an equal amount of lemon juice as the cream of tartar.
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?
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.
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. 🙁
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.
Oh my goodness. I have tried so many different meringue recipes
THIS. The perfect recipe
Thank you for scaring
I’m so glad this recipe worked for you, Donna!
Can you mix by hand? I tried with a machine but over mixed I think.
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.
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.
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.
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?
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.
I’m trying to incorporate coconut into my meringue, any suggestions? Thank you
Meri, make the meringue according to the recipe until stiff peaks form, then fold in the coconut.
How do you keep a meringue pie from weeping?
LeAnn, there are several things you need to do to prevent meringue topping from weeping. Make the meringue on a dry day; humidity can cause it to weep. Don’t place meringue on a cool or cold pie filling. Make sure your filling is piping hot. Spread the meringue to the edges of the crust and seal the meringue to the edges of the crust. Don’t over bake; bake according to recipe directions until the meringue is lightly browned. Hope this helps.
You have great recipes
This recipe is so easy and turned out perfectly!
Thanks, Sandy. I’m so glad it worked so well for you.
I don’t have to make this before I leave a comment. I remember my mom making meringue for banana pudding exactly like your recipe. And also of course her Chocolate meringue pie. Mom and Dad both left us last September so there are many firsts that I’m seeing without them. I am making her banana pudding for the 4th. But tomorrow we will celebrate her on her what would have been 83rd birthday. Thanks for sharing this. It means more to me than you can imagine.
I’m so sorry for your loss, Vickie. I love to make recipes that my grandmother made. It brings back such sweet memories.
Just made a chocolate pie but the meringue had the weeps. What did I do wrong?
Martha, there are several things you need to do to prevent meringue topping from weeping. Make the meringue on a dry day; humidity can cause it to weep. Don’t place meringue on a cool or cold pie filling. Make sure your filling is piping hot. Spread the meringue to the edges of the crust and seal the meringue to the edges of the crust. Don’t over bake; bake according to recipe directions until the meringue is lightly browned. Hope this helps.
What about the addition of simple syrup
I do not use a simple syrup in this meringue, Joan.
This recipe is spectacular! super simple and easy to make. I love add a pinch and you’ve inspired me to be more active in the kitchen. Thank you & keep up the great work!
Thank you so much, Luv2cook!
I am sorry but can I use a whisk? my 3 brothers used my beater for a boat and I only have whisk left. please respond as fast as you can thank you. bout a way YOUR RECIPES ARE SO GOOD I LOVE THEM. LIKE OAT MILK OR CINNAMON ROLLS, OR CAKES.
Gentora, you can make this meringue with a whisk. It will just take longer to make.
How many could I make if I have them at around 1.5 inches in diameter and how many would fit on a pan? Oh, and how many pans would I even need? I am using this for part of a foods class baking competition and would love the information before 9PM MST. Thank you so much in advance!
Etch, I haven’t baked these as individual meringues so I’m not sure how many you could make with this recipe. The baking temperature and time would be different than this one I use for topping for pie.
A recipe for Meringue exactly like my mom use to make with cream of tarter… I don’t have her recipe because she had it memorized and I never wrote it down so Thank you!!
Pat, I’m happy this is the same as your mother made and that you now have the recipe!
Thank you so much it worked. I used it in a morning glory pie my family calls it,it’s pretty much apples and cranberries and pumpkin and cinnamon, ground cloves, nutmeg, sugar mixed together in to a pie filling. Then of course pour this in to pie dough. if any of you guys want to learn how to make the dough, then go to the dessert section you will find it there > Robyn Stone has the best recipes there is. I tell you won”t regret it!!!!!! HAPPY FACE!!!!!!!! GOOD!!!!!! GIVE IT FIVE STARS!!!!!!!! from your favorite baking friend
Thank you, Gentora. I’m thrilled the meringue and my pie crust worked so well for you!
I’ve made 3 batches and they were ALL runny with different recipes. Any advice before I try this one?
Becca, read the recipe tips I have listed in this post before the recipe. That should help.
question, will i be able to dye the meringue? i want to be able to make frogs with them
Clay, you can dye the meringue with food coloring.
First time ever making this. Success!!! Thank you so much!
Thanks, Aaron. I’m glad this was a success your first time making it.
Very easy to make & came out beautiful! Thanks!
Perfect amount for small functions.
Thanks, Eric. So glad you liked this recipe.
Great meringue to top my banana pudding!
Thank you, Patricia!
I’m going to make the banana pie with your meringue recipe!!!
I hope you enjoy, Shelly!
I want to add this to the top of my tarte au citron. After making the filling I have to add it to my tart crust while warm, and bake to set the filling. Would it best to fill/bake my tart, let it cool, then top with meringue and bake again?
Meggie, I would bake the the tart and add the meringue while the tart filling is still hot and then bake the meringue. The meringue will adhere to the tart better if it is hot.
Sorry, last question. If we are going to eat the tart tomorrow is it ok to top and bake the meringue the day before?
Meggie, you can make the tart today including the meringue, cool thoroughly, and store in the refrigerator. Place the tart in an airtight container to refrigerate. If you don’t have an airtight container, place foil or plastic wrap loosely over the tart, being careful that it does not touch the meringue.
My first time making meringue, I used this recipe. It was a hit had several tell me, they were surprised it was my first time.
That is awesome, Nikki!
Best I have ever made. Not too sweet and really a simple recipe. The tips you gave were great. Thank you.
I’m so happy the tips helped, Judy. Thanks!
Will this recipe make enough for 2 pies?
Sheri Lynn, this recipe is enough for one pie. Hope you enjoy!
Do you put on a hot or cooled pie?
Catherine, the meringue adheres to the pie better if the pie filling is hot.
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.
I’m so thrilled that this recipe helped you with your pie making, Jean. Thanks!
Does putting meringue on a hot cream pie filling cause meringue to fall?? Need an answer asap
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.
Turned out perfect ! Definitely keeper
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?
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.
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 ❣
Thank you, Shirley. It sounds great with the coconut.
Why does my meringue always shrink? It will be super high, beautiful? Then it just shrinks
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.
Turned out just like my Mammaw used to make! Thank you so much! I finally got meringue to turn out!
I’m so glad this recipe worked just like your Mawmaw’s, Terri!
Do you beat the egg whites again once you add the cream of tarter but before you add the sugar?
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.
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?
I think you would like my Pavlova Recipe for the dessert you want to make.
Came out perfect!! Thank you!!
Do liquid egg whites make a successful meringue?
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.
Not a good idea because of the way liquid egg whites are pasteurized
I have tried using the liquid egg whites, and they did not whip up into meringue.
There is a note on most cartons of liquid egg whites that says ‘not recommended for meringue’
So I didn’t attempt it.
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.
I use confectioner’s sugar, Marguerite. Hope you enjoy!
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.
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
Dawn, yes, you can use confectioner’s sugar to make meringue. Hope you enjoy!
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.
It means about 4 inches from the top of your oven. Do not use broil; use Bake option.
Will egg whites still work if they have been in the refrigerator over night
They should be, Edra. Just let them come to room temperature before you begin to whip them.
Best meringue recipe I have used.
Thanks, Kelly. So glad you enjoyed it.
Does anyone ever experience a weeping meringue? My pies tend to form a syrupy liquid between the meringue and the custard. Any help or suggestions would be greatly appreciate.
Shirlene, there are several things you need to do to prevent meringue topping from weeping. Make the meringue on a dry day; humidity can cause it to weep. Don’t place meringue on a cool or cold pie filling. Make sure your filling is piping hot. Spread the meringue to the edges of the crust and seal the meringue to the edges of the crust. Don’t over bake; bake according to recipe directions until the meringue is lightly browned. Hope this helps.
Great recipes – thank you
Thank you, Michael. I’m so glad you enjoy them.
Omg the best meringue ever👍👍
Thanks, Kay. So glad you love it!
Great recipe, thanks 😊!
So glad you liked the meringue, Marianne!
When topping a pre-baked pie, should the pie still be warm or cooled first?
I recommend the pie filling still be hot when you top it with the meringue so the edges will seal to the pie crust. This will help prevent the meringue from weeping. You then need to bake the meringue according to the recipe. Hope you enjoy, Debra.
After you take the pie with meringue out of the oven, do you let it cool completely then cover in cling wrap and refrigerate.
Tracey, I don’t let the pie cool completely before refrigerating. Maybe cool one hour to hour and half before refrigerating.
I was searching for a 4 egg white meringue recipe and this one was perfect! It was easy and turned out beautifully! Thank you! #addapinch
I’m so glad this recipe worked so well for you, Janis. Thanks!
I’m not real clear on the sugar, you wait until the egg whites are almost whipped to soft peaks before adding the sugar?
Becky, yes, you add the sugar after the egg whites are smooth and soft peaks are starting to form. Be sure to add sugar a tablespoon at a time, beating well after each addition. Then beat until hard peaks are formed.
When you say cook place under the heat and cook about 10 minutes are you using the broiler
Linda, you bake this; don’t use the broiler. You just need to place it on the top rack of your oven. Hope this helps.
Sorry I have never baked a meringue pie in my life
I hope you enjoy your first meringue pie, Linda!
my meringue is always pretty to begin with but as it cools it separates and gets gooey under the filling. what to do???
Carolyn, there are several reasons a meringue can be weepy. (1) Meringue not stabilized. Be sure to make the stabilized meringue by adding cream of tartar. (2) Sugar not melted thoroughly. Make sure you whip the meringue until all the sugar has melted and is not grainy. (3) Too much humidity. If possible, make the meringue on a clear, sunny day that is not humid. Humidity will cause meringue to weep. (4) Filling not hot. Be sure the filling is hot so that the heat from filling helps cook the underside of the meringue. (5) Meringue not sealed to crust. Make sure that the meringue is touching all edges of the pie to seal the meringue. (6) Meringue not cooked long enough. Cook the meringue at 350º for about 10 minutes or until meringue is golden brown. I hope this helps.
I recently purchased a cream type pie at the grocery. I thought how amazing it would be to top it with meringue. Is it possible to have a good outcome with that?
Joyce, meringue needs to be placed on top of hot pie filling, then baked. The meringue will weep if placed on top of cold filling and also, I’m not sure how your cream pie you purchased would stand up to being in the oven while the meringue bakes.
Good job I like the recipe it was simple and easy to follow
Thanks, Wallace. I always want my recipes to be clear and easy to follow. So glad it helped you.
My meringue has never turned out so now will try your recipe. I will put it in a coconut cream pie. Do I let the pie cool completely before I put the meringue on?
Donna, you need to put the meringue on when the custard 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. Hope this helps.
At 48, I just made my first meringue…..just never needed to before. This recipe is so perfect! I will definitely save this one to use again in the future. Also, for anyone wondering, this recipe is plenty enough for two pies! I doubled it and made a huge meringue mountain on both. It could easily have made 3 or maybe 4. lol
Cindy, thanks for trying this recipe for your first meringue and I’m so glad you loved it. I always pile meringue high on my pies, too.
Recipe easy! Turned out great!
Lynne, I’m so glad this recipe turned out great for you. Don’t you just love how easy it is?
I have a question- when you say to place about 4 inches under the heat, how do I do that since my baking heat comes from bottom of my oven. Do I put it under the broiler at all?
Susan, place this pie on the top rack of your oven and bake. You don’t broil it at all. Hope you enjoy!
First time meringue maker. Perfect Made a second one Twice as Perfect 😁❤️
Lola, that is awesome. I’m thrilled that this recipe was perfect for you!
I’m making a Jello pudding chocolate cream pie which requires no baking. if I put it in the oven, to Brown my meringue a little, will that hurt the Jello pudding, or cause it to fall apart since it’s no bake?
Tina, I wouldn’t recommend baking a cream pie made with Jello pudding. I would recommend topping the pie with my Whipped Cream. It would go perfectly with your no bake cream pie.
Great results with this easy recipe.
What temperature should the oven be to bake a meringue?
I bake this meringue at 350ºF, Jeanne. For future reference, the temperature is listed in Step 3 of the Instructions. Hope you enjoy.
Thank you so much! This was best recipe, finally able to make it…came out perfect.
Cheryl, I’m so glad the meringue turned out perfectly for you.
If I only have 3 egg whites would the rest of the ingredients be the same? Thanks in advance!
Janis, I would use the same ingredients in the recipe for 3 egg whites. I hope you enjoy.
Can you use powdered sugar
You can use powdered sugar to make the meringue, Tina.
Easy recipe, but temperature was too high and my meringue turned brown.
I will cook it at lower temperature in the future. I have made this many times but thought I’d try out your temperature and time.There are so many different temps in recipes out there. Is it better lower and longer time? Thanks.
Kasia, the 350ºF for about 10 minutes has always worked for me. Since this temperature seemed to be too much with your oven, you can try 325ºF for about 25 minutes to see if that works better for you. Hope this helps.
Super easy recipe. Turned out gorgeous and yummy too.
Perfection! Followed this recipe to the T and ended up with the best meringue I’ve ever made or seen! Beautiful.
I’m so glad this meringue recipe worked so well for you, Trish. I love how easy it is to make.
Should it be kept in the Fridge?
Lisa, I store any pies that I top with this meringue in the refrigerator. Cover as tightly as possible to prevent weeping of the meringue.