Meringue For Coconut Pies
Light and fluffy meringue topping with a hint of vanilla and coconut, perfect for enhancing coconut pies with a golden, crispy crust and sweet flavor.
Ingredients
Instructions
- Beat egg whites in a large mixing bowl until stiff peaks form.
- Add cream of tartar, sugar, and vanilla to the egg whites.
- Beat with an electric mixer until well mixed.
- Pour the meringue mixture over the tops of 2 prepared pies.
- Sprinkle the tops with coconut.
- Bake in the oven until golden brown.
- Remove from oven and cool before serving.
Tips & Substitutions
For best results, make sure your mixing bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping to their full volume. If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar, using 1 teaspoon of either for every 1/2 teaspoon of cream of tartar. This meringue is also a delightful topping for Practically Perfect Cookies.
Serving Suggestions
Serve the coconut-topped meringue pie chilled or at room temperature. It pairs beautifully with fresh fruit, such as berries, or a scoop of vanilla ice cream. For a delightful contrast, consider serving alongside Lois Hayes' Fudge Pie for a rich dessert spread that will impress your guests.
Storage & Reheating
If you have leftover meringue, store it in an airtight container in the refrigerator for up to two days. However, keep in mind that meringue is best served fresh, as it can become weepy over time. To reheat, place the meringue-topped pie in a preheated oven at 350°F for about 10 minutes to restore some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue For Coconut Pies contains roughly 334 calories, with 4g protein, 45g carbohydrates, and 1g fat. It is an excellent source of vitamin C (61% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
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 powdered sugar instead of granulated sugar for the meringue?
Yes, you can use powdered sugar in place of granulated sugar, which may result in a slightly smoother texture. However, keep in mind that powdered sugar contains cornstarch, which can affect the stability of the meringue. It’s best to stick to granulated sugar for optimal results when making meringue.
Can I make the meringue ahead of time?
While it's possible to make the meringue ahead of time, it’s recommended to prepare it just before serving for the best texture and stability. If made in advance, store it in an airtight container and assemble it on the pie just before baking to achieve that perfect golden topping.
What can I do if my meringue weeps?
If your meringue begins to weep, it’s typically due to excess moisture or not baking it long enough. To prevent this, ensure your mixing bowl is completely dry and avoid humid conditions. If weeping occurs, try baking the meringue a bit longer to help set it and reduce moisture.
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).