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Meringue II


"This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor."
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20 m servings 59 cals
Original recipe yields 8 servings (1 pie topping)


  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 13.6g
  • 4%
  • 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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  • Prep

  • Ready In

  1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
  2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

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Read all reviews 166
  1. 199 Ratings

Most helpful positive review

Here are some things to know about meringue that will help you if you are unclear about some of the directions in this recipe. 1) Make sure you have completely seperated the yolk from the whit...

Most helpful critical review

the meringue looked nice but flatened out as time went on,and it took a long time for the cornstarch mix to get somewhat clear.

Most helpful
Most positive
Least positive

Here are some things to know about meringue that will help you if you are unclear about some of the directions in this recipe. 1) Make sure you have completely seperated the yolk from the whit...

If you try nothing else, you HAVE to try this recipe! One word: Awesome! For others, like myself, who are "dummies" at meringue making, I want to point out a few things about this recipe. ...

At last a meringue that does not weep!! I have tried so many different meringues that weren't supposed to weep and of course they always did. Tried using the extra fine sugar and it helped but d...

This was the best meringue recipe ever. My mom was AMAZED by it!!! I messed up the first time I made it by not letting the corn starch thicken enough.... but my fault completely and the next 3 t...

This was my first try at meringue, and I researched carefully before trying this recipe. My husband had told me he didn't like meringue -- after eating my lemon meringue pie (made with Lemon Me...

this is the best recipe ever. I have always had trouble with my meringues forever which prevented me from making cream pies. but now i can make them with confidence. thank you . it takes a litt...

PERFECT! Never made meringue before!! Had to make a Lemon Pie and found comments about this one and decided to try it. I made two pies - the last piece was still in the refrig. for 6 days - the ...

OMGosh!! I am "merinqueingly" challenged to say the least! I thought this one sounded like a winner and boy-howdy was it ever! I cut back on the vanilla by 1/2 and may use a little less sugar ...

This was truly the PERFECT meringue recipe. I followed the recipe exactly, and couldn't have been happier. No weeping, it held up beautifully over the weekend in the fridge, and the taste/textur...