Recipes

Perfect Meringue

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It’s a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you’ll be a master meringue maker in no time.
Prep Time 10 min
Cook Time 4 min
Print Recipe

Ingredients

  • 3 egg whites, at room temperature
  • ¼ tsp (1.25 mL) cream of tartar
  • ¼ cup (60 mL) granulated sugar

Instructions

  • Step 1

    Preheat oven to 425°F (220°C).

  • Step 2

    Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.

  • Step 3

    Spread over hot pie filling in decorative swirls.

  • Step 4

    Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.

  • Step 5

    Makes topping for a 9-inch (23 cm) pie.

Paperclip IconTips

  • Instead of cream of tartar, use lemon juice.
  • Separate the eggs while still cold.
  • Be sure no yolk slips in with the white when separating the eggs. Yolks contains fat; any fat in with the egg whites will prevent the whites from beating to a good volume.
  • Let egg whites stand at room temperature for about 20 minutes after separating. They will beat to a greater volume than if beaten when cold.
  • Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
  • Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.

Nutrition Facts

Per 1/6 of meringue serving
Calories42
Fat0 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate9 g
Fibre0 g
Sugars8 g
Protein2 g
Sodium30 mg

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