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
Instead of putting it in the oven; could you brown the meringue with a kitchen torch instead?
This type of meringue needs to be baked in the oven since it contains raw egg whites. Hope this helps!
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!
This sounds like a beautiful dessert, Vanessa.
What is an alternative for cream of tartar? So that it is close to the original recipe?
Ash, you can use an equal amount of lemon juice.
Thanks for a meringue recipe that is using less sugar. Most new recipes are using a form of swiss meringue with heated sugar syrup, the results may be beautiful but I find them to be very sweet; they actually compete with the filling. I think you should highlight that this is a LOW Sugar meringue. Great find.
I’m so happy you liked the meringue, Pat. Thanks!
This is the best Meringue recipe I have ever used. The tips were spot on. Thank you for sharing.
Hi Ella,
I’m so happy you liked the meringue recipe. Don’t you love how simple it is? xo
Thank you for sharing your recipe. Turn out great.
Thanks so much, Frances.
I used your recipe to make my first meringue. Turned out well thanks
That’s great, Penny. So glad it worked for you for your first time. Thanks!
This was so easy and delicious!
Excellent recipe. Made this for my Muffin tin key lime pies and used a torch to brown the top.
Sounds great, Debra! Thanks
Hey! So, nice recipe but can you bake it plain?? Like with it not on top of something ?? Thanks!
Can I use cornstarch instead of cream of tartar? And if so how much?
Jackie,
I have never used cornstarch in my meringue so I’m sorry but I can’t tell you how much to use. Maybe someone has used it and can answer your question.