No Weeping Meringue
Light and airy no weeping meringue that remains crisp and stable, perfect for topping pies. Its subtle vanilla flavor complements sweet desserts beautifully, ideal for special occasions.
Ingredients
Instructions
- Combine cornstarch, 2 tablespoons sugar, and water in a saucepan.
- Cook until the mixture thickens, then set aside to cool.
- Beat egg whites until stiff peaks form.
- Gradually add 5 tablespoons of sugar while beating.
- Continue beating until very stiff.
- Add the cooled cooked mixture to the egg whites, beating well.
- Add a few drops of vanilla extract and mix.
- Pile the meringue onto the pie.
- Bake at 350°F (175°C) for 15 to 20 minutes.
- Open the oven door and let the pie remain inside a few minutes longer before removing to cool.
- This helps prevent the meringue from falling.
Tips & Substitutions
To achieve the perfect meringue, ensure your mixing bowl is completely clean and free of grease. Substitute cream of tartar for cornstarch if desired, as it stabilizes the egg whites. If you find the mixture too sweet, reduce the sugar gradually while maintaining the balance of the other ingredients. For added flavor, a pinch of salt can enhance the overall taste.
Serving Suggestions
Serve this No Weeping Meringue pie with a side of fresh berries for a delightful contrast. It pairs beautifully with French Vanilla Ice Cream(Club Member: Ashley Wilson), creating a rich and creamy experience. For a more indulgent dessert, consider drizzling caramel sauce over the meringue before serving.
Storage & Reheating
Store leftover meringue pie in an airtight container in the refrigerator for up to 3 days. If the meringue begins to weep, reheat it gently in a low oven to revive its texture and prevent sogginess. Avoid freezing, as it can compromise the meringue's consistency.
Nutrition & Diet Analysis (per serving)
Each serving of No Weeping Meringue contains roughly 95 calories, with 13g protein, 10g carbohydrates, and 0g fat. It is an excellent source of protein (26% 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 does my meringue weep?
Weeping occurs when the meringue releases moisture, often due to the sugar not being fully dissolved or the pie being stored improperly. To prevent this, ensure your meringue is fully cooked and cooled before serving, and store it in a dry, cool place.
Can I make this meringue ahead of time?
While it's best to prepare meringue just before serving for optimal texture, you can make the meringue base a few hours in advance. Store it in an airtight container in the refrigerator, but avoid adding it to the pie until just before baking to maintain its structure.
What can I do if my meringue is not stiff enough?
If your meringue isn't reaching stiff peaks, try adding a pinch of cream of tartar or ensure that there are no traces of yolk in the egg whites. Beating at a slower speed initially can help incorporate air without overworking 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).