Serves 8
20 min
Meringue Pie Topping
Recipe GLPRa607fc2c9fadd0
A light and airy meringue topping made from whipped egg whites, cream of tartar, vanilla, and sugar. Golden-baked until crispy on the outside and marshmallow-soft within, this classic topping transforms any pie into an elegant dessert. Perfect for cream pies, chocolate pies, or lemon meringue.
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Ingredients
4 egg whites, room temperature
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
¼ cup superfine sugar
Directions
In a clean glass or metal bowl, combine the room-temperature egg whites, cream of tartar, and vanilla extract. Using an electric mixer on high speed, beat the mixture until soft peaks form—the peaks should curl slightly when the beaters are lifted.
Gradually add the superfine sugar one tablespoon at a time while continuing to beat on high speed. After all the sugar is incorporated, continue beating until firm, glossy peaks form and the sugar is completely dissolved. Test by rubbing a small amount of meringue between your fingers—it should feel smooth, not grainy.
Immediately spoon the meringue onto the warm pie filling, ensuring the meringue touches the crust all around the edges to prevent shrinking. Use the back of a spoon to create decorative swirls and peaks across the surface.
Bake at 350°F (175°C) for 7 to 12 minutes, until the meringue is light golden brown on the peaks. Remove from the oven and allow to cool completely on a wire rack to room temperature before refrigerating.
Refrigerate the pie for at least 1 hour until fully chilled. Serve cold for the best texture and flavor.
