Marie Ritcher'S Meringue
A light, airy meringue topping with a hint of sweetness, perfect for pies and desserts, offering a crisp exterior and fluffy interior that appeals to all ages.
Ingredients
Instructions
- Combine cornstarch and cold water.
- Stir in boiling water and cook until clear; then cool.
- Whip egg whites with a pinch of salt until fluffy.
- Using low speed, beat in sugar one tablespoon at a time.
- Pour cooled cornstarch mixture over the egg whites and beat until light and fluffy.
- Pile high on pie, spreading to the edge of the crust.
- Brown lightly at 350°F for 15 minutes or until light tan.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely grease-free, as any fat can prevent egg whites from whipping properly. If you don’t have cornstarch, you can substitute it with an equal amount of arrowroot powder. To add flavor, consider incorporating a splash of vanilla extract when whipping the egg whites. This meringue can be used as a topping for pies like the Ambrosia Cake Dessert.
Serving Suggestions
This meringue is perfect as a topping for fruit pies, especially citrus-based ones. Serve it alongside a scoop of 5-Quart Homemade Ice Cream for a delightful contrast in textures. You can also sprinkle some crushed nuts or chocolate shavings on top for added flavor and presentation. It pairs beautifully with Krista'S Snickerdoodles as a sweet treat.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 24 hours. Avoid refrigerating it, as moisture can cause the meringue to become sticky and lose its texture. If you need to reheat the meringue, place it in a preheated oven at 200°F for about 10 minutes to regain some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Marie Ritcher'S Meringue contains roughly 227 calories, with 1g protein, 53g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1761mg per serving (77% 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
What can I do if my meringue doesn't hold its shape?
If your meringue isn't holding its shape, make sure to whip the egg whites until they form stiff peaks before adding any sugar. If the mixture feels too runny, it may be due to under-whipping. Adding a little cornstarch can also help stabilize the meringue.
Can I use whole eggs instead of just egg whites?
No, whole eggs will not yield the same light and airy texture that egg whites achieve when whipped. If you have leftover egg yolks, consider making a custard or sauce to complement your dessert.
How do I know when the meringue is done baking?
The meringue is done when it turns a light tan color and feels dry to the touch. If you see any browning before the 15-minute mark, check it frequently to prevent over-baking.
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).