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
Can you use powdered sugar
You can use powdered sugar to make the meringue, Tina.
If I only have 3 egg whites would the rest of the ingredients be the same? Thanks in advance!
Janis, I would use the same ingredients in the recipe for 3 egg whites. I hope you enjoy.
Thank you so much! This was best recipe, finally able to make it…came out perfect.
Cheryl, I’m so glad the meringue turned out perfectly for you.
What temperature should the oven be to bake a meringue?
I bake this meringue at 350ºF, Jeanne. For future reference, the temperature is listed in Step 3 of the Instructions. Hope you enjoy.
Great results with this easy recipe.
Thanks, Cheryl.
do I have to have cream of tartar
Raine, the cream of tartar helps the beaten egg whites hold their shape but you can omit it if you want.
I’m making a Jello pudding chocolate cream pie which requires no baking. if I put it in the oven, to Brown my meringue a little, will that hurt the Jello pudding, or cause it to fall apart since it’s no bake?
Tina, I wouldn’t recommend baking a cream pie made with Jello pudding. I would recommend topping the pie with my Whipped Cream. It would go perfectly with your no bake cream pie.
First time meringue maker. Perfect Made a second one Twice as Perfect 😁❤️
Lola, that is awesome. I’m thrilled that this recipe was perfect for you!
I have a question- when you say to place about 4 inches under the heat, how do I do that since my baking heat comes from bottom of my oven. Do I put it under the broiler at all?
Susan, place this pie on the top rack of your oven and bake. You don’t broil it at all. Hope you enjoy!
Recipe easy! Turned out great!
Lynne, I’m so glad this recipe turned out great for you. Don’t you just love how easy it is?
At 48, I just made my first meringue…..just never needed to before. This recipe is so perfect! I will definitely save this one to use again in the future. Also, for anyone wondering, this recipe is plenty enough for two pies! I doubled it and made a huge meringue mountain on both. It could easily have made 3 or maybe 4. lol
Cindy, thanks for trying this recipe for your first meringue and I’m so glad you loved it. I always pile meringue high on my pies, too.