Classic Meringue
Ingredients
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4 large egg whites, room temperature
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1 cup (200 g) granulated sugar
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¼ teaspoon cream of tartar (optional but recommended)
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1 teaspoon vanilla extract (optional)
Instructions
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Prep
Make sure the bowl and beaters are spotlessly clean and dry. Any fat can prevent whipping. -
Whip Egg Whites
Beat egg whites on medium speed until foamy. Add cream of tartar. -
Add Sugar Gradually
Increase speed to high and add sugar 1 tablespoon at a time, beating well after each addition. -
Whip to Stiff Peaks
Continue beating until meringue is glossy, thick, and holds stiff peaks. Rub a little between fingers—if it’s gritty, keep whipping. -
Flavor (Optional)
Beat in vanilla at the end.
How to Use
For Pie Topping
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Spread meringue over hot pie filling, sealing to the crust edges.
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Bake at 350°F (175°C) for 10–15 minutes until lightly browned.
For Crisp Meringue Cookies
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Pipe or spoon onto parchment-lined baking sheets.
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Bake at 225°F (110°C) for 1½–2 hours.
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Turn oven off and let cool inside with the door slightly open.
Tips for Success
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Use room-temperature egg whites for best volume.
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Add sugar slowly to prevent weeping.
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Avoid humid days if possible—meringue hates moisture.
Variations
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Swiss meringue: egg whites + sugar heated over a double boiler, then whipped (silkier, safer)
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Italian meringue: hot sugar syrup whipped into egg whites (most stable)
If you want, tell me what you’re using it for (pie, cookies, pavlova), and I’ll tailor the recipe exactly for that.