Mary'S Never-Fail Meringue
A light and airy meringue with crisp exterior and soft interior, perfect for topping desserts or serving as a sweet snack for gatherings.
Ingredients
Instructions
- In a saucepan, combine water, sugar, and cornstarch.
- Heat, stirring, until thick and clear.
- Cool slightly.
- Stir in 1/2 teaspoon vanilla, if desired.
- In a large bowl, whip egg whites with a pinch of salt until droopy peaks form.
- Continue whipping as you slowly pour in the sugar-water mixture.
- Whip until peaks will stand up straight.
- Spread over warm filling, pushing the meringue against the crust.
- Bake at 450° F (232° C) for 5 to 7 minutes or until nicely browned.
- Cool on a rack out of drafts and do not refrigerate until completely cooled.
Tips & Substitutions
To achieve the best meringue, make sure your mixing bowl is clean and free of any grease. For a touch of flavor, consider adding a few drops of almond extract in place of vanilla. If you prefer a less sweet meringue, reduce the sugar slightly. This meringue pairs wonderfully with Emma Williams' Filling, enhancing the overall dessert experience.
Serving Suggestions
Serve this meringue atop pies or puddings for a delightful contrast in textures. It is especially delicious with fruit-based desserts like Bertha Bradshaw's Apple Cake or even alongside a scoop of Arroz Dulce (Rice Pudding). A sprinkle of toasted coconut or nuts can add an extra layer of flavor and visual appeal.
Storage & Reheating
Meringue should be served immediately after baking for the best texture. If you have leftovers, store them in an airtight container at room temperature to prevent moisture from ruining the crispness. Reheating is not recommended as it can cause the meringue to weep and lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Never-Fail Meringue contains roughly 250 calories, with 4g protein, 44g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% 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
Why did my meringue weep after baking?
Weeping can occur if the meringue is undercooked or if it has been stored improperly. Ensure that you bake it until the peaks are firm and the surface is lightly browned. Additionally, avoid refrigerating it until completely cooled to maintain its structure.
Can I make meringue in advance?
It's best to prepare meringue just before serving, as it can lose its texture over time. If you need to make it ahead, store it in an airtight container at room temperature and assemble it on your dessert right before serving to ensure optimal freshness.
What can I do if my meringue doesn't form stiff peaks?
If your meringue isn't reaching stiff peaks, check that your egg whites are at room temperature and that no yolk has mixed in. Make sure your mixing bowl and beaters are clean. If problems persist, you can add a small amount of cream of tartar to help stabilize the egg whites.
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).