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 daughter made this and it is the first time I have seen a meringue that compared to my mothers’.
I’m so glad you enjoyed it! xo
This was the most delicious and beautiful meringue I’ve ever made. It was perfect. Thanks for sharing the recipe.
Thanks Dawn! xo
i made my first meringue at the age of six with my auntie. she’s a professional pastry chef. and just today i made some – i am now 12 and they looked amazing.
This is wonderful to hear, Mariah! So happy that you enjoyed it and shared this with me! Thanks! xo
I Tried this recipe about a week ago and it came out great . Thanks for the tips. I really think they helped. It was such a hit I am making another lemon meringue pie today. I am no longer intimidated making meringue.
This is so wonderful to hear, Sandy! xo
This meringue recipe worked amazing really satisfied
Yay, that’s wonderful to hear, Natalie! Thanks so much for letting me know you liked it! xo
If you bake for 10 minutes how does that not liquify the lemon pie filling or banana cream pie filling or whatever it is that you are putting the meringue on top of, or do you put under the broiler until brown?
Hi Laurie,
You will want to follow the oven temperature and time in recipe as directed for the best results. In the case of my Southern Banana Pudding, the pudding itself is supposed to be cooked on the stove before placing in the baking dish and should be a thick, custard. The meringue placed on top is cooked as directed until brown.
Thanks! xo
the egg whites are an insulator. Look up recipe for Baked Alaska. you can put ice cream in oven. as long as you follow this recipe and it is covered completely, no holes. Baked Alaska’s are delicious too. But, do not keep well days after in my opinion.
I am an experienced pie baker and have used many recipes, this was by far the easiest and most “fool proof’.
What a thoughtful comment, Nita! Thanks so much for letting me know how much you enjoyed it! xo
Wish i could put a picture on here. Turned out beatufully! Can’t wait to eat it tomorrow!!
I’m so happy you had great success with it! Meringues can be so beautiful! If you are on Instagram, you can share it there and tag me @addapinch if you want! I’d love to see it! Thanks so much Renee!
How do you keep the meringue from shrinking after putting it in there refrigerator.
The meringue needs to be placed on the pie while the filling is still hot and make certain to seal around all top edges of pie around the crust. Then cool pie completely before covering and placing in the refrigerator. Thanks!
This is the recipe that I use, except, I add 1/2 small jar of Marshmallow Creme……OMG, It is wonderful and really high.
Oh wow! I bet it is amazing!
I have a friend that adds Marshmallow Creme to her meringue! She learned it from an old friend. It works!