Meringue Method (For Pies)

Prep Time
Cook Time
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Recipe: #12123

February 19, 2014

"The way I make my meringue, I've made it this way for years, this is for one 9-inch pie. Note that meringue pies are best the day they are made."

Original is 1 serving


  • Serving Size: 1 (25.4 g)
  • Calories 97.8
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.5 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 0 g
  • Sugars - 25 g
  • Protein - 0 g
  • Calcium - 0.3 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Put the egg whites and cream of tartar into a stainless steel mixing bowl and beat with an electric mixer until you form stiff but moist peaks (you want to beat it to the point where if the bowl were inverted, the egg whites would not slip out).

Step 2

Very gradually add and beat in the confectioners' sugar sugar and beat until stiff and shiny. (the meringue is now ready to put onto a 9 inch pie).

Step 3

Spread the meringue onto the pie being sure the meringue touches the pastry all the way around so it forms a seal.

Step 4

Swirl some peaks and points with your spatula.

Step 5

Bake in a preheated 375˚F oven just until the tops become golden then cool at room temperature before cutting. Watch it carefully so it does not burn.


  • Stainless steel bowl

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