Learning how to make meringue will help you master dessert recipes ranging from creamy pies to melt-in-your-mouth macarons.
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If you’ve pressed your nose against the dessert case of any self-respecting bakery, you’ve seen delicious meringue desserts. Meringue can take on many roles, from a creamy pie topping to sweet, crunchy cookies. Here’s how to make meringue in its two most common forms: soft meringue and stiff meringue.
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What Is Meringue?
Meringue may look like it’s made of marshmallow fluff, but it’s actually a sweet foam made from egg whites and sugar. Beat those ingredients together and like magic, they transform into a silky texture that you can use to make everything from this Chocolate S’mores Tart to these gorgeous Chocolate-Dipped Strawberry Meringue Roses. You can also fold meringue into custard for an airy, creamy pie filling, like in this old-fashioned Nesselrode pie recipe.
Tools You’ll Need to Make Meringue
You only need one of these tools in order to whip up airy meringue, and selecting one is like a choose-your-own-adventure novel. Do you want the ease of a stand mixer, the affordability of a hand mixer, or are you willing to put in some muscle and use a handheld whisk? There’s no right or wrong answer—pick the one that works best for you.
Stand mixer: If you’re whipping up meringue on the regular, it’s time to invest in a quality stand mixer. Our Test Kitchen recommends the KitchenAid Artisan 5-Quart Stand Mixer for its powerful motor.
Hand mixer: If you’re more of an occasional baker but still want the power of an electric mixer, a hand mixer is your go-to meringue tool. We recommend this KitchenAid 7-Speed Hand Mixer.
Whisk: If you’re OK with getting an arm workout, you can make meringue with a handheld whisk. One of our culinary assistants loves this OXO Better Balloon Whisk.
How to Make Soft Meringue
Soft meringue has a delicate texture that starts to curl into peaks when you lift it out of the bowl but melts back into itself within a few seconds. Here’s how to make a meringue that’s soft enough to make a pillowy topping for your favorite meringue pie recipes, like this Florida Citrus Meringue Pie.
Ingredients
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract
Directions
Step 1: Combine sugar and cornstarch
In a saucepan, combine the cornstarch and 2 tablespoons of the sugar. Gradually stir in the cold water. Cook and stir over medium heat until the mixture turns clear. Then transfer it into a bowl, and pop it in the fridge to cool.
Step 2: Beat it
In a large bowl, beat the egg whites and vanilla until the mixture thickens. Gradually beat in the remaining sugar 1 tablespoon at a time. Lastly, beat in the chilled cornstarch mixture on high until soft peaks form and the sugar is dissolved. If you keep beating for too long, you’ll get stiff peaks.
Editor’s tip: Don’t have vanilla extract on hand? Opt for another complimentary flavor for your dessert to make it your own.
¼ teaspoon cream of tartar or ½ teaspoon lemon juice
Directions
Step 1: Beat the egg whites
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In a large bowl, combine the egg whites (here’s how to separate an egg) with the cream of tartar and use your tool of choice (a stand mixer, hand mixer or handheld whisk) to beat the mixture. Stop beating once the whites are foamy, kind of like soap bubbles.
Test Kitchen tip: Try not to overbeat the eggs at this point or it’ll be harder to combine them with the sugar.
Step 2: Slowly add the sugar
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Gradually add the sugar 1 tablespoon at a time. Beat well after each addition to combine.
Test Kitchen tip: Once you add all of the sugar, you can stop worrying about overbeating. You can continue whipping the meringue for a long time, even if that means stepping away from your stand mixer for a few minutes.
Step 3: Beat until stiff peaks form
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Continue beating until glossy stiff peaks form. To test the consistency of your meringue, lift the beater out of the bowl. The peaks of the egg whites that rise as you lift should stand straight up (and the ones on the beaters should stick out, too). Also, the whites shouldn’t slide if you tilt the bowl, and you shouldn’t see any clear, watery egg at the bottom. Finally, pinch some meringue between your fingers to double check that the sugar is dissolved—it should feel silky smooth.
Test Kitchen tip: Once you stop whipping the egg whites, it’s best to move quickly. The longer they sit before going into the oven, the more they will sink and sag.
Tips for Making Meringue
For foolproof meringue, follow these tips:
Use old eggs
Fresher isn’t always better. Older eggs actually produce fluffier and higher meringues. You can test your eggs by gently placing an uncracked one in a glass of water. If it stands up on its end, it will be great for meringue. You’ll know your egg is too old if it floats—in that case, toss it. If the egg lies on its side on the bottom of the glass, it’s very fresh.
Separate the whites from the yolks while the eggs are still cold from the refrigerator. Then let the whites stand at room temperature for 30 minutes before beating. This will help you whip your eggs to lofty heights. (Learn more about why you should use room-temperature egg whites for meringue.)
Use a clean bowl
For the greatest volume, place whites in a small, clean metal or glass mixing bowl. Even a drop of fat from the egg yolk or oil—or the grease film sometimes found on plastic bowls—will prevent egg whites from foaming. Be sure to use clean beaters, too.
Don’t forget the secret ingredient
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it’s an acid that stabilizes the egg white. If you don’t have any on hand, use 1/2 teaspoon of lemon juice for every egg white. (Or if you happen to have a copper-lined bowl, that’ll produce the same effect.)
Take your time
As you beat, don’t rush adding the sugar. The slower you add your sugar, the better it’ll dissolve into the whipped whites. We recommend pouring in 1 tablespoon at a time. This will help you achieve a silky smooth texture instead of a gritty one.
Take weather into account
It’s best to make meringues on a dry day. On humid or rainy days, they can absorb moisture and become limp or sticky.
Friends and family ask me to make my thick and creamy banana pudding for all occasions. They can't get enough of the wonderful flavor of the fruit and the vanilla wafer crumbs. You can also top the classic Southern treat with meringue instead of whipped cream. —Yvonnia Butner, Pinnacle, North Carolina
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia
These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. —Edna F. Lee, Greeley, Colorado
Your holiday guests will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida
I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! —Raymonde Bourgeois, Swastika, Ontario
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.—Dana Hinck, Pensacola, Florida
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend Taste of Home Deputy Editor
This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio
These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin
Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. —Dixie Terry, Goreville, Illinois
Nicole is the Content Director of TMB's Strategy and Performance team. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. With over seven years of experience writing and editing in the food and home space, she enjoys sharing cooking tips, recipe picks and product recommendations that make life a little easier. When she's not hunched over her laptop, she's either practicing latte art or fixating on her latest DIY home renovation.
Formerly Taste of Home’s Deputy Editor, Culinary, James oversaw the Food Editor team, recipe contests and Bakeable, and managed all food content for Trusted Media Brands. He has also worked in the kitchen of Williams-Sonoma and at Southern Living. An honor graduate of The Culinary Institute of America, James has traveled the world searching for great food in all corners of life.
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