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

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.
4.86 from 28 votes

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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course Dessert
Author: Robyn Stone | Add a Pinch


  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup 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.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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136 Comments Leave a comment or review

  1. I tried this recipe tonight, and it came out perfect! Since my key lime pie was already cooked and set, I baked the meringue in a disposable pie dish then peeled away the sides and transferred the meringue on top of the key lime pie (after dusting with powdered sugar to prevent it from slipping around). It looked so beautiful! To cover the seams I placed mandarin orange wheels around the side of the pie and meringue, and it ended up looking picture perfect. Thank you!

    1. Brenda, you need to add sugar about a tablespoon at a time, beating after each addition until all the sugar is dissolved. Then, continue beating until stiff peaks form. Hope you enjoy!

    2. Recipe calls for putting the dessert about 4 inches UNDER the heat and preheating oven to 350 degrees. Do you mean under the broiler? Just clarifying. Thanks.

  2. Making a lemon custard filled cake for daughter’s birthday tomorrow and will have 3 egg whites left over. Gonna make this meingue and swirl it and bake it on top of cake “for pretty”.

  3. This was a great and easy thing to make.. It was very yummy and because I have a sweet tooth I even added a little bit of vanilla oil which sweetened it up nicely. Thank you for sharing your recipe with us!

  4. I don’t really understand why we need the cream of Tartar. I mean, it stiffens it but doesn’t powdered sugar do the same? I’m not sure if I should swap it out.

  5. If you are cooking the pie filling In the crust to their required doneness… then you are going to cook it again for 15 minutes More to cook meringue, doesn’t this make the whole pie crust and filling overcooked?

  6. Robyn

    You advised Marcy, above, to cook the meringue “4 inches from the top heating element,” meaning 4 inches below it. Yet you say “do not broil.” This is confusing; cooking anything UNDER a heat source is what broiling means. Please reconsider your instructions or your terminology.

    1. Joe, you don’t turn the oven setting to “Broil”; you leave it on “Bake”. You just move the pie a little closer to the top heating element while you bake the meringue. Hope this helps!

  7. Your a pie saver!! Thank you for the recipe. I had 2 failed attempts with another recipe and then tried yours. It came out perfect. whew… I now have a beautiful Coconut Meringue Pie.

  8. Robyn, when I use this recipe on chocolate pie and put back in oven to brown will the heat mess up my pie filling? Thank you soo much and have a blessed day.
    Don from so-cal

    1. Don, if you have baked a chocolate pie and then top with the meringue, it should not make a difference to your pie filling. You just leave the meringue in the oven long enough to brown the top, about 10 minutes. Hope you enjoy!

  9. I used this on my coconut cream pie and it looks beautiful. I did toast my coconut separately then sprinkled it on top before putting the pie in the oven. Thanks for letting me have the

    1. I haven’t made individual meringues with this recipe so I can’t tell you how many it will make. You can make smaller meringues with this recipe but if you are wanting these to be like meringue cookies, you will need to bake at a much lower temperature and for a longer time.

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