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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.

4.89 from 35 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. Oh you’ll love it, Liz. You’ll never look back and will be a meringue making genius!

  1. 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!!!!!!

  2. 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!

    1. Thanks, Amber. I can’t wait to hear what recipe you make with meringue. The oven should be at 350 degrees Fahrenheit. Thanks!

    2. 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???

  3. Meringue pies are my husband’s favorite, but it can be so so hard to master. This is perfect!! Thanks, Robyn 🙂

  4. 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.

  5. 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. 🙂

  6. 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…

  7. Hey Robyn,

    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!

  8. 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?

  9. 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

  10. 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?

    1. 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.

  11. This is the recipe that I use, except, I add 1/2 small jar of Marshmallow Creme……OMG, It is wonderful and really high.

    1. I have a friend that adds Marshmallow Creme to her meringue! She learned it from an old friend. It works!

    1. 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!

    1. 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!

  12. 5 stars
    I am an experienced pie baker and have used many recipes, this was by far the easiest and most “fool proof’.

    1. What a thoughtful comment, Nita! Thanks so much for letting me know how much you enjoyed it! xo

  13. 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?

    1. Hi Laurie,
      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.
      Thanks! xo

    2. 5 stars
      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. 

    1. Yay, that’s wonderful to hear, Natalie! Thanks so much for letting me know you liked it! xo

  14. 5 stars
    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.

  15. 5 stars
    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.

    1. This is wonderful to hear, Mariah! So happy that you enjoyed it and shared this with me! Thanks! xo

  16. This was the most delicious and beautiful meringue I’ve ever made. It was perfect. Thanks for sharing the recipe.

  17. 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

    1. 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

  18. 5 stars
    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

    1. Hi Patti,
      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!

  19. 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?

    1. 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!

  20. 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!

  21. 5 stars
    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 🙂

    1. 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!

    1. Jackie,
      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.

  22. 5 stars
    Excellent recipe. Made this for my Muffin tin key lime pies and used a torch to brown the top. 

  23. 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.

  24. 5 stars
    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!

    1. This type of meringue needs to be baked in the oven since it contains raw egg whites. Hope this helps!

    1. 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!

    2. 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.

    3. 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.

  25. 5 stars
    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”.

  26. 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!

    1. I love this meringue on lemon pie, too. That’s a great tip if you don’t have cream of tartar. Thanks! xo

    1. 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.

    1. I’m so glad the meringue turned out so well your first time, Jill. Thanks!

  27. 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.

    1. Just adjust the top rack so that the meringue would be 4 inches below the top burner, Aaron. Hope you enjoy!

    2. 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.

  28. 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?

  29. Robyn

    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.

    1. 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!

  30. 5 stars
    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.

  31. 5 stars
    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

    1. 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!

  32. 5 stars
    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
    Instructions.

    1. 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.

    1. 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.

  33. 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!

    1. 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.

  34. How many will this feed? For thanksgiving I’m making dessert for about 20 people, what amount of each ingredient should I use then?

    1. Peyton, this recipe makes meringue for one pie. You would need to make this recipe for each pie or pudding you are making.

  35. 5 stars
    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.

  36. 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.

  37. 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.

  38. 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.

  39. 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. I’m trying to incorporate coconut into my meringue, any suggestions? Thank you

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

    1. 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.

  40. 5 stars
    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.

    1. I’m so sorry for your loss, Vickie. I love to make recipes that my grandmother made. It brings back such sweet memories.

    1. 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.

  41. 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!

  42. 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.

  43. 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!

    1. 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.

  44. 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!!

  45. 5 stars
    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

    1. Becca, read the recipe tips I have listed in this post before the recipe. That should help.

  46. 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?

    1. 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.

    2. Sorry, last question. If we are going to eat the tart tomorrow is it ok to top and bake the meringue the day before?

    3. 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.

  47. 5 stars
    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.