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.

Meringue Recipe

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.
4.86 from 28 votes

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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course Dessert
Author: Robyn Stone | Add a Pinch


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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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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134 Comments Leave a comment or review

  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. 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.

  4. 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. 🙂

  5. 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…

  6. 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!

  7. 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?

  8. 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

  9. 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.

  10. 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!

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

  12. 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. 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. 

  13. 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.

  14. 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.

  15. 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

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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.

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