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 meringues didn’t get hard.
Maria, this recipe is for meringue, a topping for pie, and does not get hard. Did you try to make meringues from this recipe?
This is the BEST meringue recipe I have found! Other times when I have tried to make it, it never turned out. I think the secret is making sure to add the sugar last and not in the beginning.
Thank you, Kaylene. I’m thrilled that you loved this meringue recipe. Adding the sugar last has worked better for me.
I had made my wife’s favorite, lemon curd, for her birthday and had four egg whites in the refrigerator that I knew, if not used, would get lost in the shelves. She suggested making a meringue so I chose yours and we couldn’t believe how good it was! A little curd, a lot of decadent, toasty, creamy, airy meringue and we found out new favorite dessert. Thanks Robin…your Lemon Pound Cake is next!
Dr. Jonathan, I’m thrilled you found your new favorite dessert using this meringue recipe. I hope your wife had a very happy birthday and hope you both enjoy the lemon pound cake.
is this recipe baked in fahrenheit or Celsius?
The temperature for the meringue is 350º Fahrenheit, Anne.
love the recipe, easy as pie…lol.
I used a culinary torch instead of the oven. I think of it as toasting a marshmallow.
Patty, I’m glad you loved this meringue recipe. Since this meringue is made with raw egg whites, the USDA recommends egg white meringue be baked in an oven to be safe to eat. I don’t recommend using a torch.
Excellent recipe! Used it to make my Dad his favourite, lemon meringue pie. Tasted just like what my Grandma and great aunt used to make for him. Thank you so much for sharing.
I love that this meringue tasted like your Grandmother and great aunt’s meringue, Carolyn. I’m so glad your dad got to enjoy his lemon meringue pie.
Thanks so much! My very first meringue turned out perfectly!
I love that your first time making meringue turned out so perfectly with this recipe, Slobby! Thanks for letting me know.
I haven’t tried a meringue before… thought it was super difficult, but this is the best recipe and my first ever meringue came out so picture perfect! Thank you
Rachelle, I’m thrilled your first time making meringue was a success!
This worked perfectly! just like Mama made! My family was just as happy as I was that it turned out so well.
I’m happy the meringue turned out so well for you, Jennifer.
my mom was famous for her meringue surprises! She added mini chocolate chips and made them a small cookie size! Delicious!
This was first time I ever made meringue and I am only 12 I bake a lot so thank you so much
Helena, I hope you can find many recipes here that you will love to make. I’m impressed that you are only 12 and are already baking so much. Thank you for letting me know.