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Never-Ever-Fail Meringue

Never-Ever-Fail Meringue

"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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55 m servings 48 cals
Serving size has been adjusted!
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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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Read all reviews 63
  1. 75 Ratings

Most helpful positive review

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 )...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 )...

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 on...

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 !!

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 complete...

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 r...

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!

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...

For years I have searched for the perfect meringue. I've tried all methods and always had my meringues weep so badly that it would slide of the pie and I'd have to "drain" my pies before serving...

This was one of the best meringue recipes. It really is fool-proof.

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