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
Do you put on a hot or cooled pie?
Catherine, the meringue adheres to the pie better if the pie filling is hot.
Will this recipe make enough for 2 pies?
Sheri Lynn, this recipe is enough for one pie. Hope you enjoy!
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!
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!
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.
I’m going to make the banana pie with your meringue recipe!!!
I hope you enjoy, Shelly!
Great meringue to top my banana pudding!
Thank you, Patricia!
Perfect amount for small functions.
Durable.
Thanks, Eric. So glad you liked this recipe.
Very easy to make & came out beautiful! Thanks!
First time ever making this. Success!!! Thank you so much!
Thanks, Aaron. I’m glad this was a success your first time making it.