"No Weep" Meringue Recipe
Delicate, crispy meringue with a soft interior, flavored subtly with vanilla, perfect for topping desserts or enjoyed on its own as a sweet treat.
Ingredients
Instructions
- Cook cornstarch, 2 tablespoons sugar, and water together until the mixture becomes clear; then set aside.
- In a clean bowl, add a pinch of salt to the egg whites and whip until foamy and forming peaks.
- Gradually add the cornstarch mixture to the whipped egg whites and continue beating until the mixture becomes creamy.
- Slowly add the remaining 6 tablespoons of sugar, beating continuously until the meringue is very creamy and stiff.
- Pile the meringue onto a pie or baking sheet and bake until golden brown.
Tips & Substitutions
For best results, use room temperature egg whites, as they whip up better. If you don't have cornstarch, you can substitute with a little extra sugar, though it may affect texture. Ensure your mixing bowl is completely clean and free of grease, as any residue can prevent the egg whites from whipping properly. This meringue can beautifully complement desserts like *Quick Potatoes And Mushrooms In Sour Cream.
Serving Suggestions
Serve this meringue atop your favorite pie, such as lemon or chocolate, for a delightful contrast. It also pairs well with fresh fruits or a scoop of *Aunt Doris' Broccoli Casserole for a savory twist. Consider adding a drizzle of chocolate sauce or a sprinkle of nuts for added flavor and texture.
Storage & Reheating
Store any leftover meringue in an airtight container at room temperature for up to two days. If you need to reheat, use a low oven temperature to gently warm it without overcooking. Avoid refrigeration, as moisture can cause the meringue to weep and lose its texture.
Nutrition & Diet Analysis (per serving)
Each serving of "No Weep" Meringue Recipe contains roughly 89 calories, with 12g protein, 9g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value). Note that it is relatively high in sodium, at 1937mg per serving (84% 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
Can I make this meringue ahead of time?
Yes, you can prepare the meringue in advance. However, it's best to bake it just before serving to maintain its texture. If made ahead, store it in an airtight container at room temperature and bake it when needed for the best results.
Why did my meringue weep?
Meringue can weep due to excess moisture or improper baking. Ensure your bowl and utensils are completely dry, and avoid humid weather when making meringue. Baking it at too low a temperature can also lead to weeping, so follow the baking instructions closely.
Can I use powdered sugar instead of granulated sugar?
Yes, you can use powdered sugar as a substitute for granulated sugar in meringue. It may create a slightly different texture, but it should still whip up nicely and provide sweetness. Just reduce the total amount slightly, as powdered sugar is sweeter than granulated.
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).