Never Fall Meringue
A light, airy meringue topping with a crisp exterior and soft interior, perfect for pies and desserts, offering subtle vanilla flavor and a delicate sweetness.
Ingredients
Instructions
- Blend cornstarch and cold water in a saucepan.
- Add boiling water and cook, stirring, until clear and thickened.
- Let the mixture stand until completely cold.
- In a mixing bowl, beat egg whites at high speed until foamy.
- Gradually add sugar and beat until stiff, but not dry.
- Turn mixer to low speed and add salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer to high speed and beat well.
- Spread the meringue over the cooled pie filling.
- Bake at 350°F for about 10 minutes.
Tips & Substitutions
For a perfect meringue, ensure your mixing bowl is completely clean and free of any grease. You can substitute granulated sugar with superfine sugar for a smoother texture. If you want a flavored meringue, consider adding a teaspoon of lemon juice or almond extract when beating the egg whites. This dish pairs beautifully with Mayfield Lemon Pie for a delightful dessert experience.
Serving Suggestions
Serve this meringue atop your favorite pie filling to add a light and airy texture. It complements fruit pies, especially lemon and berry varieties. For a delightful twist, consider pairing it with Petite Quiches for a charming brunch spread. Enjoy it fresh for the best texture and flavor.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to 24 hours. Avoid refrigeration, as it can cause the meringue to weep. To reheat, place it in a preheated oven at 350°F for a few minutes just until warmed through, but be careful not to overbake.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fall Meringue contains roughly 190 calories, with 13g protein, 28g 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 681mg per serving (30% 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?
Meringue can weep due to excess moisture or if it hasn't been cooked long enough. Ensure your mixing bowl is dry and that you beat the egg whites until they form stiff peaks. Also, baking the meringue long enough can help prevent weeping.
Can I make this meringue ahead of time?
While it's best to serve meringue fresh, you can prepare the cornstarch mixture in advance and store it in the fridge. Just be sure to let it come to room temperature before incorporating it with the egg whites. However, it's recommended to add the meringue to the pie right before serving.
What can I use instead of cornstarch?
If you don't have cornstarch, you can use arrowroot powder or tapioca starch as a thickening agent in this recipe. Both alternatives will help achieve a similar texture in your meringue, ensuring it sets well and holds its shape.
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).