Making meringue takes a little practice. Don’t be intimidated, because it is not too difficult once you get the hang of it. This recipe works for Lemon Meringue Pie or any other pie that calls for meringue.
Keep in mind that for meringue to “work”, you need a decent electric mixer with enough power to reach high speed. Your mixing bowl and beaters must be scrupulously clean without a speck of oil. And your eggs should be at room temperature.
And perhaps most importantly, egg whites that contain even a tiny smidgen of the egg yolk will fail to whip up to a proper meringue. So get whatever egg-separating technique you use down pat before you start. Every time I make a meringue I think of how my grandmother and her contemporaries made this BY HAND, before people had electric mixers. I’m still amazed.
To minimize “weeping”, spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade. Just follow all of these steps, and you’ll have perfect meringue.
Description
Whip up this traditional meringue for pies and other desserts.
Ingredients
- 3 egg whites from large or jumbo eggs, at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Beat the egg whites at high speed with an electric mixer until egg whites are foamy. Continue beating, and with mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Don’t rush; the sugar needs a little time to dissolve. Finally, beat in the vanilla.
- Pile atop pie and seal edges of meringue to the crust to prevent it from shrinking during baking. Bake at 350°F for 12 to 15 minutes, or until lightly browned.
- Makes enough for one pie.
Notes
To minimize “weeping”, spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.
