Perfect Meringue Recipe

Introduction

Meringue is a light and airy dessert topping made from whipped egg whites and sugar. It adds a delicate sweetness and beautiful texture to pies and other treats. This simple recipe guides you through creating perfect meringue every time.

Ingredients

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Instructions

1. Step 1: Remove eggs from the refrigerator and separate the whites carefully, as cold eggs separate best.
2. Step 2: Let the egg whites sit at room temperature to whip more easily and reach their fullest volume.
3. Step 3: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
4. Step 4: Pour the egg whites into a spotlessly clean bowl to ensure proper whipping.
5. Step 5: Whip the egg whites until they become glossy and smooth, then add the cream of tartar to stabilize them.
6. Step 6: Gradually add the sugar, about one tablespoon at a time, beating well after each addition until it dissolves and stiff peaks form.
7. Step 7: Spread the meringue onto your pre-baked or no-bake dessert. Place it about 4 inches below the oven heat and bake for approximately 10 minutes, or until the meringue turns golden brown.

Tips & Variations

• Use a metal or glass mixing bowl instead of plastic to avoid grease that can prevent egg whites from whipping properly.
• Adding a pinch of sugar at the start can help stabilize the foam before cream of tartar is added.
• For flavored meringue, gently fold in a teaspoon of vanilla extract once stiff peaks form.

Storage

Store leftover meringue in an airtight container at room temperature for up to 2 days. They lose crispness quickly in humidity, so avoid refrigerating. If baked, reheat briefly under a low broiler to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted eggs for meringue?

For best results, always use fresh, unsalted eggs to avoid affecting the flavor and texture of your meringue.

Why does my meringue weep or become watery?

Meringue can weep if the sugar isn’t fully dissolved or if it cools too quickly. Make sure to add sugar gradually and bake until lightly golden to prevent this issue.

Perfect Meringue Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

This classic meringue recipe yields light, fluffy, and glossy meringue perfect for topping pies or creating delicate cookies. Using simple ingredients like egg whites, cream of tartar, and sugar, it whips into stiff peaks and bakes to a golden finish that adds both texture and sweetness to your desserts.

• Author: Rico
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: Serves 4–6 as a dessert topping 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Instructions

1. Prepare Egg Whites: Remove eggs from the refrigerator and carefully separate the egg whites while cold to ensure they separate best without any yolk contamination.
2. Bring to Room Temperature: Allow the separated egg whites to sit at room temperature for about 30 minutes, which helps them whip to their fullest volume.
3. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to be ready for baking the meringue.
4. Start Whipping: Pour the egg whites into a spotlessly clean bowl to avoid fat contamination, then whip until glossy and smooth.
5. Add Cream of Tartar: Mix in 1/4 teaspoon of cream of tartar, which stabilizes the egg whites and helps maintain their structure.
6. Incorporate Sugar Gradually: Slowly add sugar about one tablespoon at a time, beating well after each addition until the sugar has fully dissolved and stiff peaks form, indicating a firm, stable meringue.
7. Bake the Meringue: Spread the meringue on top of a pre-baked or no-bake dessert. Place it about 4 inches below the oven’s heat source and bake for approximately 10 minutes until the meringue turns a delicate golden color.

Notes

• Ensure no yolk is mixed with the egg whites for optimal whipping.
• Use a clean, dry bowl to avoid interference with egg white volume.
• Allow egg whites to come to room temperature before whipping for better volume.
• Sugar should be added slowly to allow it to dissolve completely and stabilize the meringue.
• This meringue can be used as a topping for pies or baked separately as cookies if desired.

Keywords: meringue, egg whites, dessert topping, cream of tartar, sugar, baking, fluffy, light dessert