Weepless Meringue
Achieve the perfect meringue every time with this foolproof 'Weepless Meringue' recipe, designed to deliver a glossy, stable topping that won't shed even a single tear. This innovative recipe uses a cornstarch gel as a stabilizer, giving your meringue long-lasting firmness while maintaining its light, airy texture. The combination of egg whites, cream of tartar, and a meticulous sugar incorporation process ensures smooth peaks that bake to a golden perfection. Ideal for pies or other desserts, this weepless meringue seals beautifully to prevent shrinking and adds an irresistible visual appeal to your creation. Whether you're a pie enthusiast or a dessert perfectionist, this easy and reliable recipe is the secret to mastering flawless meringue. Perfect for entertaining or elevating everyday bakes, your guests will marvel at your kitchen prowess!
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Recipe Information
Ingredients
- 4 large Egg whites (room temperature)
- 1 cup Granulated sugar
- 0.25 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Water (cold)
Instructions
Preheat your oven to 350°F (175°C) if using the meringue as a topping for a pie that requires browning.
In a small saucepan, whisk the cornstarch and cold water together until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a translucent gel. Remove from heat and let it cool completely. This will help stabilize the meringue.
In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer fitted with the whisk attachment, beat the mixture on medium speed until soft peaks form. The peaks should barely hold their shape and droop slightly.
Start adding the granulated sugar one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Make sure each addition is fully incorporated before adding the next spoonful. This slow incorporation prevents graininess in the meringue.
Once all the sugar is incorporated, increase the mixer to high speed and beat until the meringue holds firm, glossy peaks. Test the stability by turning the whisk upside down—the peaks should hold their shape without collapsing.
Add the cooled cornstarch gel and vanilla extract to the beaten meringue. Gently fold the mixture with a silicone spatula until well combined. Avoid overmixing to retain the fluffiness.
If using as a topping, spread or pipe the meringue evenly over your pie or dessert, ensuring the meringue touches the edges of the crust to seal it and prevent shrinking.
Bake the meringue in the preheated oven for 8–10 minutes, or until the top is golden brown. Keep an eye on it to avoid overbaking.
Remove the pie or dessert from the oven and allow it to cool completely before serving to prevent the meringue from weeping.
Enjoy your perfect, weepless meringue!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 201.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 349 mg | 7% | |
*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.
