Mile High Meringue
Elevate your dessert game with this show-stopping Mile High Meringue recipe, where silky smooth egg whites are whipped into towering, glossy perfection. This classic meringue is enhanced with a touch of vanilla and supported by the stabilizing power of cream of tartar, creating a cloud-like topping that’s as light as air yet irresistibly structured. Perfect for crowning a freshly baked pie, this recipe ensures stiff, glossy peaks that bake to a beautifully golden finish in just minutes. With simple ingredients and straightforward steps, this meringue is your ticket to creating a stunning dessert centerpiece that’s sure to impress. Whether you're a pie enthusiast or just seeking an ethereal dessert garnish, this foolproof guide to making mile-high meringue will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 0.5 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Ensure a clean and dry mixing bowl and whisk attachment by wiping them with a little vinegar or lemon juice to remove any grease. This is essential for achieving a stable meringue.
Add the room-temperature egg whites to the mixing bowl. Beat them on medium speed using a stand mixer or hand mixer until frothy.
Add the cream of tartar to the frothy egg whites and increase the mixer speed to medium-high. Beat until soft peaks begin to form, about 2-3 minutes.
Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat the mixture. Do not rush this step as it allows the sugar to dissolve completely. Scrape down the bowl occasionally if needed.
Beat the mixture on high speed until stiff, glossy peaks form. To test, lift the whisk – the peaks that form should hold their shape without drooping.
Once the meringue is glossy and stiff, add vanilla extract and beat for an additional 10-15 seconds until incorporated.
Spread or pipe the meringue immediately over your pre-baked pie filling, ensuring it touches the crust edges to prevent shrinking.
Use a spatula to form decorative peaks and swirls on the meringue surface.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown on top.
Remove the pie from the oven and let it cool completely at room temperature for at least 1 hour before serving to allow the meringue to set fully.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
