For best results, use room temperature egg whites. They whip up to a greater volume. Ensure your bowl and whisk are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly. Do not overbake the meringue, as it can become dry and brittle. The cornstarch mixture stabilizes the meringue and prevents weeping. For individual baked meringues: Pipe or spoon the meringue onto a baking sheet lined with parchment paper. Bake at 250 degrees F (120 degrees C) for 60-90 minutes, or until dry and crisp.
Never-Ever-Fail Meringue
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS277
Achieve meringue perfection with this foolproof recipe! This recipe yields a light, airy, and stable meringue, perfect for topping pies or creating individual baked meringues. Say goodbye to flat or weeping meringues forever!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Protein1 g
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Sodium22 mg
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Sugar10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Prepare the Cornstarch Mixture: In a small saucepan, whisk together the cornstarch and cold water until smooth. (2 minutes)
02 Step
Recipe View 5 mins Cook the Cornstarch Mixture: Gradually pour in the boiling water, whisking constantly to prevent lumps. Cook over medium heat, stirring continuously, until the mixture thickens and becomes clear. (3-5 minutes). Remove from heat and let cool completely. This step is crucial!
03 Step
Recipe View 5 mins Whip the Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. (3-5 minutes)
04 Step
Recipe View 7 mins Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is stiff, glossy, and holds firm peaks. (5-7 minutes)
05 Step
Recipe View 1 mins Incorporate Vanilla and Salt: Add the vanilla extract and salt to the meringue. Gently beat until just combined. (1 minute)
06 Step
Recipe View 2 mins Fold in Cornstarch Mixture: Slowly and gently fold the cooled cornstarch mixture into the meringue until just incorporated. Be careful not to overmix, as this can deflate the meringue. (2 minutes)
07 Step
Recipe View 2 mins Spread and Bake (for Pie): Spread the meringue evenly over a pre-baked and cooled 9-inch pie filling. Ensure the meringue seals completely to the crust to prevent shrinking. (2 minutes)
08 Step
Recipe View 12 mins Bake (for Pie): Bake in a preheated oven at 350 degrees F (175 degrees C) for 10-12 minutes, or until the meringue is lightly golden brown on the tips. (10-12 minutes)
09 Step
Recipe View 1 hrs Cool (for Pie): Turn off the oven and crack the oven door slightly. Let the pie cool in the oven for at least 1 hour to prevent cracking. (60 minutes)
10 Step
Recipe View Serve and Enjoy: Once completely cooled, remove the pie from the oven and serve. Enjoy the perfect meringue!
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Elaina Vandervort
Sep 3, 2024I've tried so many meringue recipes, and this is the only one that consistently works for me. The meringue is so stable and delicious!
Trycia Kuvalis
Jul 1, 2024Easy to follow and the meringue turned out perfect! My pie looked and tasted amazing.
Nicolette Wisoky
Jun 26, 2024This recipe is a lifesaver! My meringues always used to weep, but the cornstarch trick worked like magic!
Fiona Jacobs
Jan 17, 2024Great recipe, thank you for sharing. I've been searching for a good meringue for a long time and I think that is the one.