Meringue Recipe


5 from 89 votes
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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.

Meringue Recipe | Add a Pinch

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

5 from 89 votes
An easy Meringue Recipe filled with tips for that perfect, fluffy, meringue to top all sorts of pie recipes, puddings, and other treats. Get this perfect meringue recipe you are sure to love.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


  • 4 (140 g) large egg whites
  • 1/4 teaspoon (0.75 g) cream of tartar
  • 1/4 cup (50 g) sugar


  • 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.


Calories: 32kcal | Carbohydrates: 6g | Protein: 2g | Fat: 0.04g | Sodium: 25mg | Potassium: 40mg | Sugar: 6g | Calcium: 1mg | Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Betty Kalina says:

    My past attempts at making meringue have been failures…….. never able to get a “tall” topping of meringue on my pies. But after following your directions, mine turned out fabulous and tasted delicious. Thank you for all your tips!
    One question: About how long and what speed should I use before stopping? (I really didn’t pay attention to the time & speed when I made it. I was just looking for the fluffiness factor 🙂

    1. Robyn Stone says:

      Betty, I’m glad your meringue turned out fabulous. I start the mixer on low as I am adding ingredients, then turn on high for few seconds til it reaches the smooth, glossy look. My video on my Southern Banana Pudding Recipe shows me making the meringue at the end. Just click on the video inside the recipe.

  2. Julie says:

    I was never able to get my meringue to peak. My pie was perfect! Thank you so much for this great recipe!

    1. Robyn Stone says:

      I’m so happy this meringue recipe worked so well for you for your perfect pie, Julie. Thanks!

  3. Sharon Miller~Kocis says:

    This recipe is sooo easy & not over sweet…My hubby loved it I always bake him a lemon pie for his birthday..He’s 86 tomorrow Thank you again

    1. Robyn Stone says:

      I hope your husband has a very happy 86th birthday, Sharon, and enjoys his pie!

  4. Katie says:

    5 stars
    I just tried this amazing recipe and it’s delicious. It was easy to make too. I know this is going to become another family favorite.
    Thanks for sharing it!

    1. Robyn Stone says:

      Thanks, Katie. I’m glad you found this recipe easy to make and love it.

  5. Laura says:

    5 stars
    Turned out perfectly and I actually used stevia (natural calorie free sweetener) in place of the sugar. Will be adding to my recipe file.

    1. Robyn Stone says:

      Thanks so much, Laura. So glad it worked so well with the Stevia.

  6. Sam cohen says:

    We made two pans and then realized we could only put one in the oven so we wondered if we should store the other one in the fridge while waiting

    1. Robyn Stone says:

      Sam, you can store the unbaked meringue in the refrigerator up to 24 hours. I hope you enjoy!

  7. Lisa says:

    Should it be kept in the Fridge?

    1. Robyn Stone says:

      Lisa, I store any pies that I top with this meringue in the refrigerator. Cover as tightly as possible to prevent weeping of the meringue.

  8. Trish says:

    Perfection! Followed this recipe to the T and ended up with the best meringue I’ve ever made or seen! Beautiful.

    1. Robyn Stone says:

      I’m so glad this meringue recipe worked so well for you, Trish. I love how easy it is to make.

    2. Robbie says:

      made this 3x now and I find 350 at 10 to be a bit much, I went with 350 for 7 minutes then finish with a brule torch. magnificent colors, fluffy and decadent meringue. great recipe, thank you!

  9. Billie says:

    Super easy recipe. Turned out gorgeous and yummy too.

  10. Kasia Ryan says:

    Easy recipe, but temperature was too high and my meringue turned brown.
    I will cook it at lower temperature in the future. I have made this many times but thought I’d try out your temperature and time.There are so many different temps in recipes out there. Is it better lower and longer time? Thanks.

    1. Robyn Stone says:

      Kasia, the 350ºF for about 10 minutes has always worked for me. Since this temperature seemed to be too much with your oven, you can try 325ºF for about 25 minutes to see if that works better for you. Hope this helps.