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
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.
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.
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!
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!
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.
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.
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!
What about the addition of simple syrup
I do not use a simple syrup in this meringue, Joan.
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.
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.