Never-Ever-Fail Meringue Recipe -
Never-Ever-Fail Meringue Recipe
  • READY IN 55 mins

Never-Ever-Fail Meringue

Recipe by  

"Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie's worth Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    55 mins


  1. Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
  2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
  3. Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2007

I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon ) is still hot. It slightly cooks the bottom of the meringue thus adhering it to the pie. Also make sure to spread the meringue all the way to the edges sealing them.

Most Helpful Critical Review
Jan 11, 2008

It was not than much work, tastes good and looks outstanding. Worth making once, I'm going back to the standard meringue because I like the taste of it better.


69 Ratings

Sep 17, 2006

This meringue is wonderful! I followed the recipe exactly as written and it turned out beautifully. I have made this twice in 2 days to go on coconut cream pies. There is no weeping with this one. I am thrilled that I found this recipe.I will be making this recipe exclusively in the future.

Oct 17, 2003

absolutley perfect and tasty meringue. A little more work than usual but there is no guess as to how it will turn out. Tried it twice and it came out the same both times - perfect !!

Jan 15, 2005

This made PERFECT meringue;...just as a precaution I broke my eggs & stuck whites in fridge, while I did step 1. Then after to cool the cornstarch mixture, I stuck it in fridge, while I completed step 2. This is the 1st meringue I've ever made that DID NOT WEEP. I did leave in oven about 15-18 mins. to get browner though & it was perfect.

Jan 02, 2006

PERFECT!! Today was the perfect test of a truely good recipe that stands up to its name. It is RAINING here today in Cincinnati and we all know what luck one can have making meringue when it rains. Well guess what? It is perfect! The stiff peaks formed beautifully and stayed that way! I made this for a lemon meringue pie and it did not shrink away from the sides..stays right where you put it. It might be my oven but it seems to need longer than 15 minutes at 375 to get a nice lightly tanned top but it is definitely a keeper! This is what I will use for my meringue pies from now on!!! thanks for a super no fail recipe.

Dec 03, 2006

I have always had trouble with meringue (weeping, pulling away from sides). This was wonderful! It was easy to make, held up well, and was delicious! Thanks so much!

Jun 30, 2008

This is my meringue recipe from now on. The only one that got good for me. The second time I made this it did weep. What did I do wrong, was it because I put it in my pie holdeer w/lid after it cooled? Also I refrigerated it??? Thanks


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  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 70 mg
  • 3%

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

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