As an affiliate marketer and Amazon Associate I earn from qualifying purchases. This just means that if you click on a link in my blog and make a purchase, I may earn money or products from the companies mentioned in this post at no additional cost to you.
Jump to recipe
See my affiliate disclosure here
How many times have you been to a picnic, family reunion, potluck or even a bakery and seen beautiful pies topped with fluffy meringue? I remember my husband’s grandfather talking about a pie that someone had made for them once. They had topped it with Cool Whip instead of meringue. He said that it was very good, but it could have been better if it had meringue on top! 🙂 Well, Grandpa would have a lot of people who agreed with him. Meringue just adds that little something special to cream type pies. One thing I love about topping pies with meringue, is that it’s really, really simple!
How to Make Fluffy Meringue
One of the only problems people have with meringue, is not getting it fluffy enough. This is easily solved. All you have to do, is separate your egg whites early enough to allow them to come to room temperature. Another thing you want to avoid, is whipping your egg whites in an aluminum bowl. Copper or stainless steel are the best mixing bowls to use, but glass works as well. Now, most mixing bowls are stainless steel or glass, so it won’t be an issue for most of you. I just wanted you to have that information in case you happen to be using an aluminum bowl.
When you separate your egg whites, be sure that you don’t get any yolk in the egg whites. Egg yolks contain fat that hinder the whites from fluffing properly. On this note, you don’t want to beat them in plastic bowls, because they can contain traces of fat as well.
Baking Time Differences
This is the recipe I’ve used for many years. It’s always worked well, and is very simple. Just be sure to watch the pies when you are baking the meringue. Some ovens seem to bake a little different than others. I usually bake mine for 12 minutes, but I’ve used other ovens that have taken between 10-15 minutes. When it starts to get golden brown on top, it’s done.
How to Prevent “Weeping”
Always be sure that your pie filling is still hot when topping with meringue. This will help to prevent “weeping.” Weeping is little drops of moisture that sometimes form on the top of your pie. It won’t affect the taste, just the appearance. Weeping happens when your meringue is not fully cooked. Putting the meringue on a hot filling will help heat the meringue from the bottom. Another thing that causes weeping, is undissolved sugar. Beat well after each addition of sugar. If weeping is still a problem, try lowering your oven temperature and cooking for a longer amount of time. Be sure to spread the meringue all the way to the edges of the pie crust. There is often a little bit of shrinkage during baking.
These are some of the tips and tricks to making meringue, that I’ve learned through the years. If you have any additional information or tips you would like to share, I’d love to hear it!
Meringue
Ingredients
- 3 Egg Whites
- 1/4 tsp. Cream of Tartar
- 6 Tbs. Sugar
- 1/2 tsp. Vanilla Extract
Instructions
- Using an electric mixer, beat egg whites and cream of tartar on high until foamy.
- Slowly, add sugar 1 tablespoon at a time. Beat well after each addition.
- Continue beating until sugar is dissolved and soft peaks form.
- Stir in the vanilla extract.
- Spread over hot pie filling.
- Bake @ 350 for 12-15 minutes.
Nutrition Facts
Meringue
Serves: 6
|
Amount Per Serving: 1 Slice
|
||
|---|---|---|
| Calories | 57 kcal | |
| % Daily Value* | ||
| Total Fat 0 g | 0 | |
| Saturated Fat 0 g | 0 | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 | |
| Sodium 22 mg | 0.9% | |
| Total Carbohydrate 13 g | 4.3% | |
| Dietary Fiber 0 g | 0 | |
| Sugars | ||
| Protein 1 g | ||
| Vitamin A 0 µg | Vitamin C 0 mg | |
| Calcium 1 mg | Iron 0 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Polishing Pemberley
