Meringue Icing

Enough for one 9-inch pie servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
Light and fluffy meringue icing made with egg whites, sugar, and cream of tartar—perfect for topping pies or cakes. This classic Southern topping bakes up with beautiful golden peaks in just 10-15 minutes.

Ingredients

  • 2 egg whites
  • 3 tbsp sugar (or 4 tbsp powdered sugar)
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Whip egg whites until frothy.
  3. Add the cream of tartar. Whip until stiff and not dry and until the mixture stands in peaks. The peaks will lean over slightly when the beaters are removed.
  4. Add (half a teaspoon at a time) either the granulated sugar or the powdered sugar. Then add the vanilla. Continue mixing but do not overbeat.
  5. Spread meringue over your pie or cake filling, making sure to seal the edges. Bake 10 to 15 minutes depending on the thickness of the meringue, until peaks are golden brown.

Common Problems and Solutions

Q: Why is my meringue weeping or becoming watery?

A: This happens when the meringue isn't sealed to the edges of the pie crust, or when sugar isn't fully dissolved. Make sure to spread meringue all the way to the crust edge and add sugar gradually while beating. Use the meringue immediately after making it.

Q: Why did my meringue collapse or deflate?

A: Overbeating causes the protein structure to break down. Beat only until stiff peaks form that lean slightly when beaters are lifted—if peaks stand straight up and look dry, you've gone too far.

Q: How do I know when the meringue is done baking?

A: The peaks should be golden brown and the meringue should feel set when lightly touched. Time varies based on thickness—thinner meringue takes 10 minutes, thicker may need 15 minutes at 350°F.

Tips and Techniques

Room temperature egg whites whip to greater volume than cold ones. For best results, separate eggs while cold, then let whites sit at room temperature for 20-30 minutes before whipping. Make sure your bowl and beaters are completely clean and grease-free—even a trace of fat will prevent proper whipping.

Ingredient Substitutions

  • cream of tartar: 1/2 tsp lemon juice or white vinegar
  • granulated sugar: powdered sugar

Equipment Needed

  • Electric mixer or hand mixer
  • Clean, grease-free mixing bowl (glass or metal works best)
  • Spatula or spoon for spreading

Historical Context

Meringue toppings became popular in the American South as a way to use egg whites left over from custard-based pie fillings that required only yolks. The towering, golden-peaked meringue became a signature of Southern dessert tables.