Meringue Pie Topping doesn't have to be so intimidating. This recipe makes a beautiful meringue that's light, fluffy, and melt-in-your-mouth scrumptious!
Meringue Pie Topping is a little bit like pie crust in that it seems intimidating; when actually, meringue for pies is so easy to make. Not to mention, this recipe only requires 4 simple ingredients.
Now this is not my recipe… It actually belonged to my grandmother, and she copied it down from a friend. I knew the friend she got this recipe from, and I imagine back to the day when they must have swapped recipes at a church potluck at our little country church.
I can actually feel the tone of Grandma's voice as I read the recipe card, and I can tell that she was awfully excited to get this recipe. She specifically mentioned this meringue “does not weep.” She also called it beautiful.
Grandma was right. This meringue doesn't weep. And it is really beautiful, very fluffy, very light, and melt-in-your-mouth good. It pairs deliciously well with homemade chocolate meringue pie, which is the reason I needed meringue in the first place.
Tips for how to make Meringue Pie Topping
- First gather your ingredients… You'll need sugar, corn starch, water, and egg whites.
- In a small saucepan, whisk together the sugar corn starch, and water.
- Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
- Boil the mixture until it thickens.
- Remove the saucepan from the heat, and allow the mixture to cool.
- Meanwhile, separate your eggs; you'll need 3 egg whites.
- Beat those egg whites in a mixing bowl until they begin to form peaks.
- Add the cooled sugar mixture to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.
- Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
- At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
- Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
- Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.
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Tools you may need to make Meringue Pie Topping
Small Saucepan – You'll need this to cook your sugar mixture for the meringue.
Whisk – A whisk will help you avoid any lumps in your sugar mixture.
Spatula – You'll use a spatula to both stir your sugar mixture and spread the meringue over the top of your pie.
Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
Hand Mixer – You'll need a mixer to beat the eggs stiff enough for meringue.
Mixing Bowl – for mixing the meringue.
Wire Rack – for cooling your pie.
Print the recipe for Beautiful Meringue Pie Topping
Beautiful Meringue Pie Topping
Ingredients
- 6 teaspoons cane sugar
- 1 tablespoon corn starch
- 1/2 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar heaping
Instructions
- In a small saucepan, whisk together the sugar, corn starch, and water.
- Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
- Boil the mixture, constantly stirring, until it thickens.
- Remove the saucepan from the heat, and allow the mixture to cool.
- Meanwhile, separate your eggs; you'll need 3 egg whites.
- Beat those egg whites in a mixing bowl until they begin to form peaks.
- Add the cooled sugar mixture and the cream of tartar to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.
- Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
- At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
- Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
- Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.
Notes
Nutrition
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