How to Make Meringue for Pie
We recommend trying this Italian meringue to top coconut, lemon, banana, chocolate, or your favorite pie recipe. Endlessly versatile, it can be used to create a showstopping finish on any pie you choose. This classic meringue pie topping recipe is best made just before baking. Here's everything you need to know about making meringue for pie.
Ingredients for Pie Meringue
You'll need to just six ingredients to make this heavenly meringue topping:
- Egg whites: Gives the meringue its structure, volume, and fluffy texture.
- Water: Helps dissolve the cornstarch.
- Cornstarch: Helps stabilize the meringue to keep it from shrinking or weeping.
- Vanilla extract: Enhances the flavor of the meringue.
- Cream of tartar: Acid that helps stabilize the egg whites while whipping.
- Granulated sugar: Sweetens and gives the meringue a glossy sheen when whipped.
Tips for the Best Meringue
If you've had trouble with meringue in the past, these tips and tricks might be just what you need to have a more successful result:
- Clean equipment: Make sure the mixing bowl and beaters are completely clean. If there are any traces of fat, the egg whites won't whip up.
- Avoid yolks: Separate the eggs straight out of the refrigerator to help keep the egg yolks from breaking and ending up in your egg whites. Any trace of yolk will keep the whites from whipping properly.
- Room temperature eggs: Take the time to let the egg whites stand at room temperature for the best whip.
- Know your peaks: Over or under-whipping can affect the final texture of the meringue. Soft peaks will be fluffy but droopy, medium will have a slight curl or hook at the tip, and stiff peaks will stand straight up when you lift the whisk or beaters.
- Add sugar slowly: Avoid deflating the whipping egg whites by slowly beating in the sugar.
- Use immediately: For the best texture and finish, use the meringue immediately.
- Use a thermometer: Check if your meringue is ready by testing the internal temperature with a thermometer—it should reach 160°F.
Ingredients
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4 large egg whites
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½ cup water
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2 tsp. cornstarch
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1 tsp. vanilla extract
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½ tsp. cream of tartar
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½ cup granulated sugar
Directions
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Allow Egg Whites to Stand
In a large mixing bowl, allow the egg whites to stand at room temperature 30 minutes.
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Make Cornstarch Mixture
In a 1-cup liquid measuring cup, whisk to combine the water and cornstarch until fully mixed. Microwave for 45 to 60 seconds or until boiling, stirring once.
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Beat Egg Whites
Add vanilla and cream of tartar to the egg whites. Beat with an electric mixer on medium 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high.
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Continue Beating
Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form (tips stand straight).
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Spread Meringue on Pie
Immediately spread meringue over hot pie filling (swirling to make peaks, if desired), carefully sealing to edge of pastry to prevent shrinkage.
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Bake and Confirm Temperature
Bake as directed in recipes. Your meringue recipe is safe to eat once it's reached 160°F. To test, insert an instant-read thermometer into the center of the meringue, holding the thermometer at an angle. Let the pie stand for one hour before slicing.
Can I Make Meringue Ahead?
Meringue should be prepared as close to using as possible for the best texture. It may begin to soften and break down over time. If you do need to make the meringue ahead, make and immediately spread over your chosen pie. You can then refrigerate the pie for up to six hours before baking as directed.
Meringue for Pie Recipe Variations
You may want to get creative with this meringue recipe to create the perfect complement your chosen pie filling. To change up this meringue, consider these variation ideas:
- Zest: Add lemon, lime, or orange zest for a citrusy touch.
- Extracts: Vanilla, almond, lemon, coconut, peppermint, or other desired extracts can add a punch of flavor or added depth.
- Spices: Add a sprinkle of cinnamon, cardamom, nutmeg, ginger, pumpkin pie spice, or other preferred spices for fall and holiday-inspired pies.
- Swirls: Lightly swirl in melted chocolate or fruit puree for a marbled effect.
- Sweetener: For additional depth and hint of color, swap part of the granulated sugar with brown sugar or honey.
Nutrition Facts (per serving)
| 59 | Calories |
| 13g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 59 | |
| % Daily Value * | |
| Sodium 28mg | 1% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 13g | |
| Protein 2g | 4% |
| Potassium 59mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.