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’m making 4 graham cracker pies. I made the custard filling and poured into each graham cracker crust and then put the meringue on top. I have 2 other pies that need meringue but the pies are cool now. Can I put the pies in the oven to reheat and then place the meringue on top and then put it back in the oven to brown the meringue?
Dianne, you can put the meringue on the cold pie instead of heating it. Just be sure that the meringue “seals” to the pie crust. Then you will bake the meringue until golden brown.
Can i add lemon juice instead of the cream of tartar.
Bani, you can use an equal amount of lemon juice as the cream of tartar.
Tried this recipe two years ago, first time at making meringue. Turned out perfect. Very easy recipe to follow. I am planning on making a lemon meringue pie again this year.
So glad you liked this and it turned out perfect for you, Ann. Thanks!
How many will this feed? For thanksgiving I’m making dessert for about 20 people, what amount of each ingredient should I use then?
Peyton, this recipe makes meringue for one pie. You would need to make this recipe for each pie or pudding you are making.
If the meringue is on top of a cooked cream pie; should the pie filling still be warm, or can it be cold (right out of the refrigerator). Thanks!
I put the meringue on over the hot pie. This helps to prevent the meringue from weeping. Make sure the meringue “seals” to the pie crust.
Can I use lemon juice instead of cream of tartar
You can use lemon juice in this recipe.
How much lemon juice should be used, instead of the cream of tartar?
Christine, you can use an equal amount of lemon juice as the cream of tartar.
Can I use kitchen torch for rhis recipe? Thanks a bunch!
Since this meringue is made with raw egg whites, I bake mine in the oven to make sure the egg whites are cooked and safe to eat. I don’t use my kitchen torch.
I wouldn’t use a torch I’d bake it since it has raw eggs in it.
Should we use regular sugar or powdered sugar
I use granulated sugar, Lily.
Can I half the recipe to make a smaller amount of meringue
You can make half the recipe, Roshni. Hope you enjoy!
How many meringues does this make? Can i split it to make smaller meringues rather than a big one?
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.
Is the temperature 350°F or ℃?
The oven temperature is 350ºF, Afra.