In a clean and dry bowl, beat egg whites with cream of tartar until foamy. Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy - meringue should be able to hold a firm peak. Beat in vanilla.
Spoon meringue on top of warm filling, making sure that it completely seals to the crust all the way around. Bake at 400 degrees for 10 minutes until golden brown. Let cool completely before serving, and keep any leftovers refrigerated..
Notes: Successful meringue depends on several things. The egg whites should be at room temperature. Use a glass or stainless steel bowl (not plastic). The bowl should be free of any residue. Even a speck of egg yolk will prevent the whites from whipping. Incorporate the sugar very slowly. And then...be patient! It takes a while. Humidity can also be a factor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 39.5mg||1 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.4g|
|Protein 2.2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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TillyandmeA delicious treat I shared with my family :)3y ago
TillyandmeThanks for the advice! this time my meringue turned out perfect! :)4y ago
mamahahnTillyandme, successful meringue depends on several things. The egg whites should be room temperature. If the bowl has even a tiny bit of egg yolk in it, or if the bowl has residue from other ingredients, they will not whip up. Glass or stainless steel bowl should be used. Make sure the sugar is incorporated a little at a time. Then....it takes a while. I am sorry it didn't work this time, but I hope you'll try it again.4y ago
TillyandmeIt doesn't work! It doesn't thicken! No fair!4y ago
sgrishkaGood basic recipe. My nieces and I used this meringue on a Lemon Meringue Pie. As our photo shows, the pie filling was a little loose but the meringue turned out wonderfully. This was the first time my nieces have made a meringue using the "egg white method" (their mother uses meringue powder). We found this recipe to be easy to make and it produced a feathery, light meringue that was tasty and melt in our mouth good. The only thing I would add to the recipe is a method tip...use a glass or stainless steel mixing bowl, DO NOT use a plastic bowl.4y ago
mamahahn[I posted this recipe.]5y ago