Classic Meringue Topping for Pies
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic and simple recipe for a light, airy, and glossy meringue topping. Perfect for piling high on your favorite cream or custard pies and baking until golden brown.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | Topping for one 9-inch pie |
🔪 Key Equipment
- Electric mixer
- Mixing bowl
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Egg Whites | room temperature |
| 3/8 Teaspoon | Cream of Tartar | none |
| 6 Tablespoons | Sugar | none |
| 1/2 Teaspoon | Vanilla | flavoring |
Instructions
Step 1: Prepare the Meringue
- In a clean, dry bowl, beat 3 egg whites with 3/8 teaspoon cream of tartar until frothy and soft peaks form.
- Gradually beat in the 6 tablespoons sugar, one tablespoon at a time, until the meringue is stiff, glossy, and the sugar has dissolved.
- Beat in the 1/2 teaspoon vanilla until fully incorporated.
Step 2: Assemble and Bake
- Pile the meringue onto your prepared pie filling, spreading it to touch the edges of the crust to prevent shrinking.
- Bake at 400°F for 8 to 10 minutes, or until the peaks are golden brown and fragrant.
- Cool on a wire rack away from drafts before serving.
💡 Make-Ahead & Storage: Meringue is best used immediately after whipping to ensure maximum volume and stability. Ensure your bowl and beaters are completely free of grease for the best results.
Original Recipe Scan
