Meringue That Won'T Weep
Light and crisp meringue that stays firm for days, featuring a sweet, airy texture with a hint of vanilla, perfect for topping pies and desserts.
Ingredients
Instructions
- Mix cornstarch, 2 tablespoons sugar, and water in a saucepan and cook until clear; set aside.
- Beat egg whites with a pinch of salt until it stands in peaks.
- Gradually add the syrup mixture to the egg whites.
- Beat until stiff and creamy, adding 6 tablespoons sugar as you beat.
- Pile the meringue on the pie.
- Bake for 30 minutes at 325°F until golden brown.
- The meringue will stand up for 3 days.
Tips & Substitutions
For a stable meringue, ensure your mixing bowl is completely clean and free of grease. If you don't have cornstarch, you can substitute with an equal amount of arrowroot powder. Be patient when beating the egg whites; start on a low speed and gradually increase it to achieve those stiff peaks. For flavor variations, consider adding a splash of vanilla extract or almond extract during mixing.
Serving Suggestions
This meringue is perfect atop fruit pies, particularly lemon or berry varieties, adding a light, airy texture. It pairs beautifully with 'Mammie'S' One Egg Pudding for a delightful dessert spread. Serve alongside freshly whipped cream or a scoop of vanilla ice cream for an indulgent treat. Garnish with fresh fruit for added color and flavor.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature to prevent weeping. Avoid refrigerating, as moisture can affect the texture. If you need to reheat the meringue, place it in a preheated oven at 300°F for a few minutes until warmed through, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue That Won'T Weep contains roughly 175 calories, with 6g protein, 36g carbohydrates, and 0g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 585mg per serving (25% 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 or become runny?
Weeping can occur due to excess moisture or not cooking the cornstarch mixture long enough. Ensure your bowl and utensils are dry, and that you fully cook the cornstarch mixture until clear. Additionally, avoid making meringue on a humid day, as moisture can affect its stability.
Can I make this meringue ahead of time?
Yes, you can prepare the meringue a few hours in advance and store it at room temperature. However, for best results, add it to your pie just before baking to ensure it stays fluffy and doesn’t lose its structure. Meringue can typically stand for about 3 days.
What can I do if my meringue doesn't reach stiff peaks?
If your meringue isn't reaching stiff peaks, it may be due to underbeating or the presence of fat in your egg whites. Ensure your mixing bowl is completely clean and try beating the egg whites longer. You can also add a small amount of cream of tartar to help stabilize the mixture.
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).