Making meringue takes a little practice. Don’t be intimidated, because it is not too difficult once you get the hang of it. This recipe works for Magic Lemon Meringue Pie or any other pie that calls for meringue.
It brings back so many memories of watching my Mom and Grandmother making meringue to top their pies or chocolate pudding. Great memories.
Keep in mind that for meringue to “work”, you need a decent electric mixer with enough power to reach high speed. Also, your mixing bowl and beaters must be scrupulously clean without a speck of oil. Your eggs should be at room temperature. And perhaps most importantly, egg whites that contain even a tiny smidgen of the egg yolk will fail to whip up to a proper meringue. So get whatever egg-separating technique you use down pat before you start.
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup sugar
Remove eggs from the refrigerator and separate, as they will separate best cold.
Allow egg whites to reach room temperature to allow them to whip to their fullest.
Preheat oven to 350 degrees.
Pour eggs whites into a spotlessly-clean bowl.
Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
Slowly add the sugar to the egg whites.
Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.