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 it’s crucial that you know about making meringue for pie.
Credit:Carson Downing
Microwave for 45 to 60 seconds or until boiling, stirring once.
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).
Credit:BHG / Crystal Hughes
Gradually add sugar, 1 tablespoon at a time, beating on high.
Bake and Confirm Temperature
Bake as directed in recipes.
Your meringue recipe is safe to eat once it’s reached 160F.
Credit:BHG / Crystal Hughes
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.
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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’re able to then refrigerate the pie for up to six hours before baking as directed.
Credit:BHG / Crystal Hughes
Fat is the main reason your meringue might not be whipping properly.
If this happens, it’s best to start over.
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Crystal Hughes
