A classic meringue topping for pies — light, glossy, and golden at the peaks. The key is room-temperature egg whites, which whip up higher and more stable than cold ones, and sealing the meringue to the edges of the crust, which prevents shrinking and weeping. Mary Ringlein’s recipe is the standard for topping lemon meringue, chocolate cream, or any other meringue pie in the family collection.
Ingredients
3 egg whites, at room temperature
½ tsp vanilla
¼ tsp cream of tartar
6 Tbsp sugar
Instructions
Make sure egg whites are at room temperature for best volume.
In a clean bowl, beat egg whites with vanilla and cream of tartar until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating until stiff and glossy and all sugar is dissolved.
Make sure the pie filling is at room temperature before topping.
Spread the meringue over the filling, carefully sealing the meringue to the edges of the pie crust all the way around — this prevents shrinking.
Bake at 350°F for 12–15 minutes, or until the peaks of the meringue are golden.
Cool completely before slicing.
Seal to the crust: Spreading the meringue all the way to the edge of the crust — touching it all the way around — is the most important step. It prevents the meringue from shrinking and pulling away from the pie.
Room temperature eggs: Cold egg whites won’t whip as high. Let them sit out for 30 minutes before starting.
