This Meringue recipe will help you make fluffy meringue easily! It’s perfect for topping pies, puddings, and more.
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Remove eggs from the refrigerator and separate, as they will separate best cold.
- Allow egg whites to reach room temperature to allow them to whip to their fullest.
- Preheat oven to 350 degrees.
- Pour eggs whites into a spotlessly-clean bowl.
- Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
- Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
- Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.
This meringue recipe makes me happy. It brings back memories of watching my Mama and Grandmothers making meringue for pies or chocolate pudding. I love that!
Meringue is actually easy to make if you know a few tips and tricks while preparing it.
Meringue Recipe Tips
1. Separate your eggs while they are cold and then allow them to come to room temperature for the fluffiest meringue.
2. Always make sure the bowl you are using to make your meringue is scrupulously clean. Wash it and then wash it again just to be certain if you have to.
3. Take care not to over whip your meringue. It should have a smooth and glossy look.
4. Use cream of tartar to help stabilize the meringue to hold its form.
5. Place meringue about 4 inches under the heat and bake for about 10 minutes, just until the peaks have turned golden brown.
A delicious dessert with a fluffy meringue on top always catches my attention. Whether it’s a chia pudding or a favorite tiramisu, I love the way the airy topping melts in my mouth as soon as I take a bite.
Whether you’re a seasoned baker or a beginner in the kitchen, making meringue is a satisfying and rewarding experience. So, gather your ingredients and give this delightful recipe a try – your taste buds will thank you!
NOTE: This Meringue recipe inspired by ROBYN STONE