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
My meringue has never turned out so now will try your recipe. I will put it in a coconut cream pie. Do I let the pie cool completely before I put the meringue on?
Donna, you need to put the meringue on when the custard is piping hot so the meringue will not weep. Make sure the meringue touches all the edges of the pie crust so it is “sealed” to the crust and be sure to bake until the meringue is golden brown. Hope this helps.
Good job I like the recipe it was simple and easy to follow
Thanks, Wallace. I always want my recipes to be clear and easy to follow. So glad it helped you.
I recently purchased a cream type pie at the grocery. I thought how amazing it would be to top it with meringue. Is it possible to have a good outcome with that?
Joyce, meringue needs to be placed on top of hot pie filling, then baked. The meringue will weep if placed on top of cold filling and also, I’m not sure how your cream pie you purchased would stand up to being in the oven while the meringue bakes.
my meringue is always pretty to begin with but as it cools it separates and gets gooey under the filling. what to do???
Carolyn, there are several reasons a meringue can be weepy. (1) Meringue not stabilized. Be sure to make the stabilized meringue by adding cream of tartar. (2) Sugar not melted thoroughly. Make sure you whip the meringue until all the sugar has melted and is not grainy. (3) Too much humidity. If possible, make the meringue on a clear, sunny day that is not humid. Humidity will cause meringue to weep. (4) Filling not hot. Be sure the filling is hot so that the heat from filling helps cook the underside of the meringue. (5) Meringue not sealed to crust. Make sure that the meringue is touching all edges of the pie to seal the meringue. (6) Meringue not cooked long enough. Cook the meringue at 350º for about 10 minutes or until meringue is golden brown. I hope this helps.
Sorry I have never baked a meringue pie in my life
I hope you enjoy your first meringue pie, Linda!
When you say cook place under the heat and cook about 10 minutes are you using the broiler
Linda, you bake this; don’t use the broiler. You just need to place it on the top rack of your oven. Hope this helps.
I’m not real clear on the sugar, you wait until the egg whites are almost whipped to soft peaks before adding the sugar?
Becky, yes, you add the sugar after the egg whites are smooth and soft peaks are starting to form. Be sure to add sugar a tablespoon at a time, beating well after each addition. Then beat until hard peaks are formed.
I was searching for a 4 egg white meringue recipe and this one was perfect! It was easy and turned out beautifully! Thank you! #addapinch
I’m so glad this recipe worked so well for you, Janis. Thanks!
When topping a pre-baked pie, should the pie still be warm or cooled first?
Thanks
I recommend the pie filling still be hot when you top it with the meringue so the edges will seal to the pie crust. This will help prevent the meringue from weeping. You then need to bake the meringue according to the recipe. Hope you enjoy, Debra.
After you take the pie with meringue out of the oven, do you let it cool completely then cover in cling wrap and refrigerate.
Tracey, I don’t let the pie cool completely before refrigerating. Maybe cool one hour to hour and half before refrigerating.
Great recipe, thanks 😊!
So glad you liked the meringue, Marianne!