Meringue for a Pie
Learn how to make meringue for a pie with this easy basic meringue recipe. Light, fluffy, and perfectly toasted, this foolproof pie meringue comes together with just a few simple ingredients.
Servings 1 pie
Calories 30kcal
Ingredients
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup white sugar
Instructions
- Allow the egg whites to come to room temperature for 30 minutes.
- Combine the egg whites and cream of tartar in a clean, dry metal or glass bowl. Beat at medium speed until the egg whites form bubbles and look frothy.
- Add the sugar, one tablespoon at a time, beating on medium speed between each addition until the sugar is well incorporated. At this point, when you pull the mixer out of the meringue, the point that forms will fall over on top of itself. This stage is called soft peaks.
- Continue beating the egg whites until they become denser and shinier. The meringue is ready when you pull the mixer out and the point stands up straight. This stage is called stiff peaks.
- Spread or pipe the meringue over the top of the pie as soon as it comes out of the oven. Spread the meringue all the way to the edge where the crust meets the filling to seal it.
- Return the pie to the oven. Bake until the meringue begins to brown, about 10–15 minutes.
- Allow the pie to cool at room temperature.
Notes
Note: One serving = ⅛ or a pie or one slice. Keep in mind this is just for the pie meringue itself — the filling and crust will add additional calories and nutrients.
- Make sure your bowl and beaters are completely clean and dry. before starting. Even a tiny bit of grease can prevent the egg whites from whipping properly.
- Separate eggs while they’re cold, but whip the whites at room temperature for the best volume.
- Add the sugar slowly, one tablespoon at a time, to keep the meringue light and stable.
- Beat just until stiff, glossy peaks form. Overbeating can cause the meringue to become dry and grainy.
- Spread the meringue over hot filling and seal it to the crust to help prevent shrinking.
- Bake just until lightly golden. The meringue will continue to set as it cools.
- For the best texture and appearance, serve the pie the same day it’s made.
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 30mg | Potassium: 27mg | Sugar: 7g | Calcium: 1mg
