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
Omg the best meringue ever👍👍
Thanks, Kay. So glad you love it!
Great recipes – thank you
Thank you, Michael. I’m so glad you enjoy them.
Does anyone ever experience a weeping meringue? My pies tend to form a syrupy liquid between the meringue and the custard. Any help or suggestions would be greatly appreciate.
Shirlene, 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.
Best meringue recipe I have used.
Thanks, Kelly. So glad you enjoyed it.
Will egg whites still work if they have been in the refrigerator over night
They should be, Edra. Just let them come to room temperature before you begin to whip them.
I am new to baking desserts and have to ask, what does “under the heat” mean? Am I to use the broiler? My oven has a broiler that operates at 500°F. Is that too hot?
Thank you for your time.
It means about 4 inches from the top of your oven. Do not use broil; use Bake option.
did you say you can use confectioner sugar in place of regular sugar for meringue I had no idea thank you love the deserts thank you
Dawn, yes, you can use confectioner’s sugar to make meringue. Hope you enjoy!
I looked at Joy of Cooking recipe for merginue and it did not turn out at all. Do you have to use a certain type of sugar for the recipe? I have the cream of tartar. I used that, but too much sugar in the recipe. It was grainy. I will definitely use your recipe on my second attack of merging.
I use confectioner’s sugar, Marguerite. Hope you enjoy!
As a girl I was taught to use only castor sugar or baker’s sugar in all baking recipes calling for granulated sugar. If mom was out of it she would use a food processor to fine cut sugar.
Do liquid egg whites make a successful meringue?
I haven’t tried making meringue with liquid egg whites, Ruth. Maybe someone else on here has and can tell you how it worked for them.
Not a good idea because of the way liquid egg whites are pasteurized
I have tried using the liquid egg whites, and they did not whip up into meringue.
There is a note on most cartons of liquid egg whites that says ‘not recommended for meringue’
So I didn’t attempt it.
Came out perfect!! Thank you!!