No Weep No Shrink Meringue
Discover the ultimate *No Weep No Shrink Meringue* recipe—a foolproof approach to creating fluffy, perfectly glossy meringue that won't collapse or release moisture. Ideal as a pie topping or standalone dessert, this recipe skillfully combines whipped egg whites with a cornstarch-based stabilizer, ensuring a long-lasting, stable texture. The enriching touch of vanilla paired with the crisp peaks of golden-baked meringue makes this recipe both visually stunning and irresistibly delicious. Quick to prepare and bake, it's perfect for impressing guests or elevating your sweet creations. Learn the secret to a no-fail meringue that’s light, airy, and holds up beautifully every time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs egg whites
- 200 grams granulated sugar
- 10 grams cornstarch
- 40 milliliters water
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) if using the meringue as a topping for pies. For standalone meringue shells, preheat the oven to 250°F (120°C).
In a small saucepan, whisk together the cornstarch and water until smooth. Heat the mixture over medium heat and stir constantly until it thickens into a clear gel. Remove from the heat and let it cool to room temperature.
In a large, clean, and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form.
Gently fold the cooled cornstarch mixture and vanilla extract into the meringue using a spatula. Be careful not to deflate the meringue while incorporating.
If you are topping a pie, spread the meringue over the filling, ensuring that it touches the edges of the crust to seal completely. Use the back of a spoon to create decorative peaks.
Bake at 375°F (190°C) for 8-10 minutes or until the peaks are golden brown. For standalone meringue shells, pipe or spread the meringue onto a parchment-lined baking sheet and bake at 250°F (120°C) for 45-60 minutes or until crisp and dry. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
Serve immediately to enjoy the meringue at its freshest state. If using as a pie topping, refrigerate leftovers.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 201.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 720 mg | 15% | |
*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.
