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
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.
I’ve never made a meringue pie. I definitely need to change that this summer!
Meringue pies are my husband’s favorite, but it can be so so hard to master. This is perfect!! Thanks, Robyn 🙂
Meringue has always been my nemesis. You make it look easy 🙂
It looks perfect!
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.
Gorgeous picture! I haven’t made meringue on pie in years, love your tips!
Thanks so much, Aimee.
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.
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!
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