I’ve always been super intimidated by meringue. It just looks so fancy, and I’ve always heard stories about what a pain it is to get it to come out correctly. I read lots of tips and tried making meringue different ways to make it. These easy meringue tips and recipe, my grandmother’s, are a result of what I’ve learned.
3 egg whites, room temperature
1/4 teaspoon plus 1/8 teaspoon cream of tartar
1/4 cup plus two tablespoons sugar
1. Put room temperature egg whites in a stainless steel bowl. It is important to use a bowl that contains no grease or oil, which is the death of meringue. This is why you should not use a plastic bowl.
2. Add the cream of tartar and beat with your mixer until really foamy.
3. Add sugar one tablespoon at a time and beat well between each addition. You will see that the meringue starts to look smooth. Continue to beat until stiff peaks form when you lift the beaters.
4. Top your pie filling with the meringue. It is best for the pie filling to still be warm. That way the meringue starts to cook and form a seal the minute you put it on the filling and will help prevent weeping between the filling and meringue. Spread the meringue all the way to the edge of the crust to seal it completely.
5. Bake the meringue in an oven preheated to 350 for 20 – 25 minutes or until the meringue is lightly browned. Part of cooking the meringue is drying it out. Cooking it long enough also ensures that it does not “weep” between the meringue and the filling. However, you will sometimes see little beads of moisture on the top of the meringue after it cooks. I could not find any tips of ways to eliminate this. The trick is that you want to cook it just long enough that it doesn’t weep underneath, but not so long that the moisture forms on the top.
Are you, or were you, intimidated by meringue like I was?