Dessert

Meringue

Name: Meringue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 4 large egg whites, room temperature; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 8 tablespoons granulated sugar; 1 teaspoon vanilla extract

Silky, glossy egg-white meringue beaten to stiff peaks and piled high on warm pie filling, then baked until golden and set. This is the traditional meringue that creates those signature brown tips and crispy-chewy texture.

57calper serving 2gprotein 12gcarbs 0gfat 10min prep 15min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Meringue — common questions

Why does my meringue shrink and separate from the crust?

The pie filling was not hot enough when you added the meringue, or the oven temperature was too low. Always add meringue to hot (150°F or warmer) filling and bake at 350°F for 12–15 minutes exactly.

Why is my meringue weeping liquid underneath?

The pie was not baked long enough, or the oven was too cool. Bake for the full 12–15 minutes at 350°F and ensure the surface is dry to the touch; a probe thermometer inserted into the center should read 160°F.

Can I make meringue ahead of time?

No—meringue must be made immediately before topping the pie and baked right away. It will collapse or weep if made more than 30 minutes in advance. Always prepare the filling first and keep it hot while you beat the meringue.

My egg whites won't reach stiff peaks—what went wrong?

Any trace of egg yolk, oil, or grease in the bowl prevents peaks from forming. Wash the bowl and beaters with hot soapy water and dry thoroughly, then use eggs at room temperature and beat for at least 6–8 minutes total.

Can I use pasteurized eggs instead of raw eggs?

Yes, pasteurized eggs are safe and will whip to the same stiff peaks; use the same method and timing.

What temperature should I bake the meringue?

Bake at 350°F (175°C) for 12–15 minutes until the peaks are light golden-brown and the surface feels dry. A lower temperature will not set the meringue properly and will cause weeping.