Egg White Meringue
Light and airy egg white meringue with a crisp exterior and soft interior, perfect for topping pies or enjoying as a sweet, delicate dessert suitable for all occasions.
Ingredients
Instructions
- Add a little cold water to cornstarch to make a paste.
- Stir the cornstarch paste into boiling water.
- Cook until the mixture thickens.
- Allow the mixture to cool.
- Beat egg whites until stiff peaks form.
- Add a pinch of salt to the egg whites, then gradually add sugar while beating.
- Beat in the cooled cornstarch mixture into the egg whites.
- Spoon or pipe the meringue onto a pie or baking sheet.
- Bake in the oven until golden brown.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free from grease, as any fat can prevent egg whites from whipping properly. If you don’t have cornstarch, you can substitute it with potato starch. To add flavor, consider folding in a teaspoon of vanilla extract or a pinch of cream of tartar to stabilize the egg whites.
Serving Suggestions
Meringue pairs beautifully with fresh fruits like berries or can be used as a topping for pies, particularly lemon meringue pie. It also complements desserts like Jessie'S Bundt Cake, where the lightness of meringue enhances richer flavors. For an elegant presentation, consider serving with whipped cream or a drizzle of chocolate sauce.
Storage & Reheating
Meringue can be stored in an airtight container at room temperature for up to 2 days. If you have leftovers, avoid refrigerating them, as humidity can cause them to become sticky. To reheat, place the meringue back in a low oven (around 200°F) for about 10 minutes to refresh the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg White Meringue contains roughly 82 calories, with 13g protein, 6g carbohydrates, and 0g fat. It is an excellent source of protein (26% of the Daily Value). Note that it is relatively high in sodium, at 1953mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites from a carton instead of fresh ones?
Yes, you can use carton egg whites as a convenient substitute. Make sure to measure the equivalent of three whole egg whites, which is about 6 tablespoons. However, fresh egg whites tend to whip up better and yield a lighter meringue.
What should I do if my meringue weeps?
If your meringue weeps, it may be due to high humidity or undercooking. Ensure you bake it until it's completely dry and the outside is golden brown. Adding cornstarch helps absorb moisture, so you can also try increasing the amount slightly in future batches.
How do I know when my egg whites are whipped to stiff peaks?
Egg whites are at stiff peaks when they hold their shape and the tips stand upright without drooping. You can test this by lifting the beaters out of the mixture; if the peaks remain firm and do not collapse, they are ready to be combined with the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).