This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'

Gallery

Recipe Summary

Servings:
8
Yield:
2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (225 degrees C).

    Advertisement
  • In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.

  • In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.

  • Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.

  • Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.

  • Bake in preheated oven for 12 minutes or until golden brown.

Nutrition Facts

57 calories; protein 1.4g 3% DV; carbohydrates 12.9g 4% DV; fatg; cholesterolmg; sodium 93.7mg 4% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2004
I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink get thin run or disappear plus it cut without pulling off of the pie. i will use this recipe from now on. thanks you made my long time waiting for the perfect recipe worth it. Read More
(13)

Most helpful critical review

Rating: 2 stars
12/21/2007
I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch water and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results. Read More
(25)
21 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 2 stars
12/21/2007
I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch water and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results. Read More
(25)
Rating: 2 stars
01/23/2007
Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated. Read More
(19)
Rating: 5 stars
11/30/2004
I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink get thin run or disappear plus it cut without pulling off of the pie. i will use this recipe from now on. thanks you made my long time waiting for the perfect recipe worth it. Read More
(13)
Advertisement
Rating: 5 stars
01/22/2005
This is the yummiest easiest meringue recipe. I put it on "grandmas lemon meringue pie" It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I highly recommend this recipe!!!!! Read More
(8)
Rating: 1 stars
06/21/2011
OMFG! they taste like burnt fried eggs coated with corn syrup and they look like dried up grandma fingers! I threw up...LEGIT! Read More
(7)
Rating: 5 stars
12/11/2009
This was my first attempt ever at a meringue. I was under the impression that meringue only consisted of egg whites and sugar. I've also heard that based on only those ingredients most of the time your meringue will fall flat. I was excited to find a recipe that had a thickening agent such as cornstarch but at the same time concerned there might be a starchy or pasty taste. The finished result was great; stood firm and very tasty. Twelve minutes at 450 seemed a little too long; mine was golden brown at 8 min. I think it's my oven though; I think it gets hotter than the digital read says it is. Overall I'm very impressed with the results of my first meringue; thank you. Read More
(6)
Advertisement
Rating: 5 stars
02/16/2008
This is the best meringue recipe I have found. It is very easy to make and consistently comes out beautifully. The only remark I have is that the recipe might be confusing to some in that the description of the cornstarch/sugar/water mixture should come out like a very thick paste--Much like the white paste used by school children Read More
(6)
Rating: 2 stars
04/23/2011
This was an absolutely MISERABLE experience for me:( Like another review my syrup/gel made horrible horrible little beads in the "meringue". I never could get those out. Didn't get "Peaks" either! Will NOT use this again. Read More
(5)
Rating: 5 stars
04/24/2006
This was easy and very yummy. Not weepy at all Read More
(5)