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meringue topping

★★★★★ 1
Kitchen Crew
By Kitchen Crew

Whipped egg whites, sugar, and cream of tartar turn into pillowy clouds that can transform a cream pie into something special. There are different types of meringue - French (basic), Swiss, and Italian. We're showing you how to make an easy basic meringue that will help you transform your desserts. Click here for more tips on making basic meringue.

★★★★★ 1
serves 1 pie
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For meringue topping

  • 4
    egg whites, room temperature
  • 1/4 tsp
    cream of tartar
  • 1/3 c
    granulated sugar

How To Make meringue topping

  • Separating egg whites and egg yolks.
    Carefully separate egg whites and yolks over a bowl. Check for shells or yolks.
  • Beating egg whites until bubbly.
    Pour egg whites into a clean glass or metal bowl. Beat the egg whites until just bubbly.
  • Adding cream of tartar to egg whites.
    Add the cream of tartar. Mix on medium-high speed.
  • Slowly adding granulated sugar to egg whites.
    When peaks form, slowly add granulated sugar. Mix on medium-high speed between additions. After all the sugar has been added, mix for 2-4 minutes until stiff peaks have formed.
  • Checking meringue for soft peaks.
    Check meringue after mixing for 3-4 minutes. If it is shiny and stiff peaks form when the beaters are lifted, the meringue is done. If not, mix for another minute or two and check again.
  • Completely covering pie filling with meringue.
    Spread the meringue onto the pie filling and completely seal the crust.
  • Baking meringue topped pie in the oven.
    Bake at 350 degrees for 15 minutes.
  • Cooling meringue topped pie.
    The meringue should be toasted brown. Let cool completely on a wire rack.

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