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
I believe I made before? Either way, perfect!
Thanks, Therese!
Oh and I don’t have lemon juice either
yes you can replace with cornstarch but sift it in because it tends to be more clumpy.
Can you use cornstarch instead of cream of tartar
Balinda, 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.
Perfection on my lemon pie. I didn’t have cream of tartar, so I used lemon juice instead. Yummy!!
I love this meringue on lemon pie, too. That’s a great tip if you don’t have cream of tartar. Thanks! xo
This recipe was super delicious and the best one I did. Thank you so much Robyn!!!
I’m so happy this was a treat for you. Thank you! xo
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!
Thanks, Hailey. So glad you liked this.
I’ve tried this recipe a few times now and it is the best.
So glad you like it, Sandra. xo
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”.
I hope your daughter has a very happy birthday! Hope she enjoys her cake.
One question.whrn adding sugar ,
do you beat it in or fold in.
Want to try tomorrow for a party.
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!
I add the sugar in a very slow stream while whipping. Works beautifully.
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.
Marcy, you may have to adjust your top rack in your oven until the meringue would be about 4 inches from the top heating element. Do not broil.
I love this easy yummy recipe!