Basic Meringue

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


3 egg whites
1/4 tsp cream of tartar
1/4 cup granulated sugar


  1. Preheat oven to 425°F (220°C).
  2. Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
  3. Spread over hot pie filling in decorative swirls.
  4. Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
  5. Makes topping for a 9-inch (23 cm) pie.


  • Instead of cream of tartar, use lemon juice.
  • Separate the eggs while still cold.
  • Be sure no yolk slips in with the white when separating the eggs. Yolks contains fat; any fat in with the egg whites will prevent the whites from beating to a good volume.
  • Let egg whites stand at room temperature for about 20 minutes after separating. They will beat to a greater volume than if beaten when cold.
  • Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
  • Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.