Here is how to make a meringue pie topping that doesn’t fall or bead for your next pie.
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How to Make a Meringue Pie Topping
You will find the recipe below, but I wanted to share a few tips on how to make a meringue for pie so it turns out perfectly.
Before you start your meringue, bring the egg whites to room temperature. Cold egg whites beat up more slowly and have less volume than room temperature egg whites.
You will add vanilla and cream of tartar to the egg whites before beating. Then you beat the eggs until soft peaks easily form when you lift the blender. Many great cooks will tell you that you do not need cream of tartar for stability, that the sugar is enough, but that has not been my experience. When I leave the cream of tartar out, my meringues collapse. If you aren’t having important guests over, go ahead an experiment because a collapsed meringue still tastes good – it just isn’t very pretty.
Slowly add superfine sugar while beating and continue to beat until firm peaks form. If you don’t have superfine sugar, you can make superfine sugar or substitute powdered sugar. You don’t want to use regular sugar because it is harder to dissolve and undissolved sugar causes beading on the surface of the meringue.
Spread the meringue on top of the still warm pie. Make sure the topping reaches from edge to edge of the crust. Meringues want to shrink and spreading it to the crust helps anchor the meringue topping to the top of your pie.
Meringue Pie Topping Recipe
This meringue recipe makes enough to top one pie.
Ingredients:
- 4 egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- ¼ cup superfine sugar (How to make Superfine Sugar)
Directions:
- Place the egg whites, cream of tartar, and vanilla in a glass or metal bowl. Beat on high until soft peaks form.
- Slowly add sugar while beating. Continue to beat until the sugar is completely dissolved and firm peaks form.
- Spoon the meringue onto the still-warm pie making sure it comes in contact with the crust.
- Make swirls in the topping.
- Bake at 350 degrees for 7 – 12 minutes until the top is a golden brown.
- Cool on a cooling rack until it reaches room temperature. Then place in the refrigerator. Serve chilled.
Printable Recipe for Meringue Pie Topping
How to Make a Meringue Pie Topping
Ingredients
- 4 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 cup superfine How to make Superfine Sugar
Instructions
- Place the egg whites, cream of tartar,and vanilla in a glass or metal bowl. Beat on high until soft peaks form.
- Slowly add sugar while beating. Continue to beat until the sugar is completely dissolved and firm peaks form.
- Spoon the meringue onto the still-warm pie making sure it comes in contact with the crust.
- Make swirls in the topping.
- Bake at 350 degrees for 7 - 12 minutes until the top is a golden brown.
- Cool on a cooling rack until it reaches room temperature. Then place in the refrigerator. Serve chilled.
If you use this recipe on how to make meringue for pie, I would love to see a picture of your pie!
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Annie says
Meringue came out perfectly. Just out of the oven but I’m sure it will be delicious. (It’s a coconut cream pie)
I tried to post the picture but it wouldn’t let me.
Connie Rau says
It worked. I put the regular sugar in the blender and used the cream of tarter.
ANNA KAYE SAWYERS says
i have never been sucessful at making meringue but this turned out excellent!!!!!!!! thank you so much
Alea Milham says
I am so glad you liked it!
Anna Marie says
Turned out great!!
Kayan says
Can you use meringue powder in substitute of the egg whites? And if yes, how much?
Mellie says
The cream of tarter did the trick! There was no weeping! I also used powdered sugar. Thank you for this Meringue recipe.
C. B. Morton says
Well I’ll be dog gone. This is the first time I have ever heard of using cream of tartar in making meringue. Like Paul Harvey…Now you know the rest of the story!!!
Lauryn says
I love this! Thanks so much for sharing your recipe!
Miz Helen says
I love a great Meringue Pie. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
mub says
I didn’t know the cream of tartar trick. I’ll need to try that next time because my meringue is always a disaster.
Joy@Yesterfood says
This was really helpful- thanks for all the tips! 🙂