Meringue Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
what do you mean by no-bake desert
You could spread it on top of a dessert, such as some pies, that are “no-bake” and just brown the meringue. You’ll bake the meringue if you add it to that type of dessert, but otherwise, it could be a topping to a dessert you wouldn’t otherwise have to bake. Thanks!
I made meringue once when I was 11, bored and home alone. It was my first time ever making it, they turned out great thanks to this recipe. Now I’m 13 and it’s New Years so I wanna do it again 🙂
OMG! This is my first time making a meringue that I’m proud of! The tips helped a lot. Thank you!
I’m so glad the tips helped and that you enjoyed this meringue, Noemie! Thanks! xo
I googled meringue recipe and picked yours out of the blue. So glad I did! It looks magnificent! Followed recipe to the letter. Thank you!
I’m so glad you loved it, Maria! xo
I added my sugar and cream of tartar too early and my meringue did not set. I am making a Black bottom pie and I need to fold them into my custard. Can I still use them even though they are liquid?
I don’t know what pie recipe you are making, but if it calls for meringue to be folded in, you will want the meringue to be set as it should be. I would add liquid meringue to a pie recipe as it will probably not turn out as it should. Hope this helps, Ruth. Thanks!
Do you set the oven to broil or bake?
You’ll set it to bake at the temperature noted in the recipe. Enjoy it, Timothy! Thanks!
How do you make the meringue crispy instead of squishy and soft?
It looks beautiful, I was just curious people in my family don’t like squishy meringue as much as crispy.
Thanks so much
Hi Patti,
You should follow recipe to whip it to stiff peaks and bake the meringue until golden. That will give the crispy like top that you are talking about. I hope you enjoy it! Thanks!
Turned out exactly as shown! Easy!
Love this recipe. Peaks very nicely.
I needed a good solid meringue recipe to “seal” my lemon meringue cake. This was a perfect recipe and my cake turned out beautiful with lovely big peaks. After I baked it, I used a kitchen torch to brown some places a bit more. Gorgeous! Can’t wait to serve it to my coworkers tomorrow! Thank you for making my life easier today!! XoXo
I’m so happy to hear that it worked so well for you, Nicole! I love this meringue! Thanks so much for the kind comment! xo