Ingredients for Meringue Topping
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1 tablespoon cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Meringue Topping? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Meringue Topping
- Preheat your oven to 300°F (150°C). A lower temperature prevents burning and ensures even browning.
- In a large, clean, grease-free bowl (preferably metal), beat 3 large egg whites, 1/4 teaspoon of salt, and 1/2 teaspoon of cream of tartar with an electric mixer until soft peaks form. Make sure your bowl and beaters are completely clean and dry for optimal meringue volume.
- Gradually add 6 tablespoons of granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form. Do not overbeat.
- Gently fold in 1 tablespoon of cornstarch using a spatula. Be careful not to deflate the meringue.
- Spoon the meringue onto your lukewarm pie filling, ensuring it completely covers the filling and extends slightly over the edge of the crust.
- Use a spoon or piping bag to create attractive peaks on the meringue's surface.
- Bake for 15-18 minutes, or until the peaks are golden brown and the meringue is firm to the touch.
- Let the pie cool completely before refrigerating. This allows the meringue to set properly and prevents weeping.
- Once completely cool, refrigerate for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
0g
Carbs
3g
