No Weep No Shrink Meringue Recipe

Say goodbye to weeping and shrinking meringues! This foolproof recipe, adapted from an antique cookbook, guarantees a beautiful, golden-brown meringue that will elevate your pies to the next level. Perfect for both sweet and savory pies, this meringue stays put and adds a delightful textural contrast. Get ready for compliments galore!

Prep Time 10 mins
Cook Time 30 mins
Calories 59 kcal
Protein 2g
Rating 3.8 (6 Reviews)
No Weep No Shrink Meringue 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Weep No Shrink Meringue

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How to Make No Weep No Shrink Meringue

  1. In a small saucepan, whisk together 1 tablespoon cornstarch, 2 tablespoons sugar, and 2 tablespoons water. Cook over low heat, stirring constantly, until the mixture becomes clear and slightly thickened (about 2-3 minutes). Remove from heat and set aside to cool slightly.
  2. In a clean, grease-free bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
  3. With the mixer on low speed, slowly pour the cooled cornstarch mixture into the whipped egg whites. Beat until well combined.
  4. Add 1/4 teaspoon salt and 6 tablespoons sugar. Continue beating on medium-high speed until the meringue is thick, glossy, and fluffy (about 2-3 minutes).
  5. Spoon or pipe the meringue onto your cooled pie filling, creating peaks or swirls as desired.
  6. Bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until the meringue is lightly golden brown and firm to the touch.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

50g

Fat

0g

Carbs

4g