This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Meringue I

Read Reviews (20)

"This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'" — Jackie Smith

Ingredients Edit and Save

Watch video tips and tricks

How to Cook with Wine

Roast Lamb with Root Vegetables

How to Make Pumpkin Pie

Irish Shepherd’s Pie

How to Make Holiday Rum Balls

How to Trim and Tie a Roast

Grandma’s Lemon Meringue Pie

How to Clarify Butter

Organic Homemade Baby Food

Types of Salt

Vanilla Extract vs Vanilla Bean

All about Eggs

Sugar and Sweeteners

Original recipe makes 2 cups Change Servings

2 tablespoons white sugar
2 tablespoons cornstarch
1/2 cup water
3 egg whites

1/4 teaspoon salt
1/2 teaspoon vanilla extract
5 tablespoons white sugar

Check All Add to Shopping List

Directions

Preheat oven to 450 degrees F (225 degrees C).
In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
Bake in preheated oven for 12 minutes or until golden brown.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2004

I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it.

—MARIEELLENMCM

See full review »

Most Helpful Critical Review

Dec 21, 2007

I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.

—TasteKing

See full review »

21 Ratings

Jan 23, 2007

Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated.

—Tammy

See full review »

Jan 22, 2005

This is the yummiest, easiest, meringue recipe. I put it on "grandmas lemon meringue pie" It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I highly recommend this recipe!!!!!

—JKERNS81

See full review »

Jun 21, 2011

OMFG! they taste like burnt fried eggs coated with corn syrup, and they look like dried up grandma fingers! I threw up...LEGIT!

—evangelina

See full review »

Dec 11, 2009

This was my first attempt ever at a meringue. I was under the impression that meringue only consisted of egg whites and sugar. I've also heard that based on only those ingredients, most of the time, your meringue will fall flat. I was excited to find a recipe that had a thickening agent such as cornstarch, but at the same time concerned there might be a starchy or pasty taste. The finished result was great; stood firm and very tasty. Twelve minutes at 450 seemed a little too long; mine was golden brown at 8 min. I think it's my oven, though; I think it gets hotter than the digital read says it is. Overall I'm very impressed with the results of my first meringue; thank you.

—cnash81

See full review »

Feb 16, 2008

This is the best meringue recipe I have found. It is very easy to make and consistently comes out beautifully. The only remark I have, is that the recipe might be confusing to some in that the description of the cornstarch/sugar/water mixture should come out like a very thick paste--Much like the white paste used by school children

—Susan

See full review »

Jun 08, 2011

I made this recipe tonight and everything looked fine till i took it out.At first they looked firmed but once i took them out they went flat and they tasted eggy.Can you please tell me what i did wrong?

—Paloma

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Never-Ever-Fail Meringue

High Altitude Meringue for Pie

Meringue II

Unbaked Meringue

Lemon Meringue Pie II

Orange Meringue Pie

Lemon Meringue Pie III

Foolproof Meringue

Good Meringue

Meringue Crust

ADVERTISE WITH US

Nutrition

Calories
57 kcal
3%

Carbohydrates
12.9 g
4%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
1.4 g
3%

Sodium
94 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Meringue I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 57
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 94mg 4 %
** Potassium 21mg < 1 %
** Total Carbohydrates 12.9g 4 %
** Dietary Fiber 0g < 1 %
** Protein 1.4g 3 %
** Sugars 11.1g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.