Soft meringue is an airy mixture of egg white and sugar used for topping pies or pudding. Here are the basic instructions, followed by variations.
Time Required: 10 minutes
- Beat 2 egg whites until foamy.
- Beat in 1/4 teaspoon of cream of tartar and a pinch of salt.
- Continue to beat until soft peaks are formed. Soft peaks should curl over and droop slightly when the beaters are lifted.
- Beat in 1/4 cup of sugar a little at a time.
- Continue beating until the grittiness of the sugar can't be felt and the meringue stands in stiff peaks. Stiff peaks will point straight up when the beaters are lifted.
- If desired, beat in 1 teaspoon of flavoring, such as vanilla.
- Spoon meringue onto a pie filling; spread so it touches all edges of crust or pan sides. Bake at 350 for 10 to 15 minutes, or until nicely browned.
- This makes enough meringue for an 8' to 9' pie. For a larger pie or for more topping, use 4 egg whites and 1/2 cup of sugar.
- To make chocolate meringue, combine 2 teaspoons of cocoa with the sugar before adding.
- Fold in about 1/3 cups of sweetened flaked coconut just before using for a coconut meringue topping.
- For varied texture and flavor, fold in finely chopped nuts, orange peel, or lemon peel before using.
What You Need
- 2 egg whites
- 1/4 tsp cream of tartar
- Pinch of salt
- 1/4 cup sugar
- flavoring, optional