Magic Meringue topping

Renae McVay


If you want a high, sturdy meringue for your pies that does not turn "syrupie", here it is! Got it from a lady at church years ago at one of our church suppers. Delishhh!

pinch tips: How to Make a Pie Shell & Lattice Top





15 Min


10 Min




4-5 large
1/2 tsp
baking powder
1/2 c
white granulated sugar

Directions Step-By-Step

Separate yolks from whites and allow whites to warm up to room temperature.
When whites are room temp, sprinkle in baking powder.
Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
Preheat the oven to 400 degrees. Gently spread the meringue on the pie and make sure the edges touch the crust all the way around. Leave the middle higher than the sides. For pretty design, take the back of the wooden spoon or spatula and touch the meringue lightly and lift it up quickly to form tall peaks.
Place the pie in the oven that's preheated and leave until tips of peaks are golden brown. Watch closely so it does not burn! Anywhere from 5-10 minutes approximately.
The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Eggs
Regional Style: Southern
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, Heirloom