Stiff Crunchy Egg White Meringue

24 servings Prep: 10 m Cook: 30 m Total: 40 m Intermediate
5.0/5 (1)
Stiff Crunchy Egg White Meringue
Classic stiff meringue frosting made with egg whites, sugar, and vanilla—perfect for topping pies and cakes with glossy, crunchy peaks. Simple ingredients, impressive results, and enough to generously frost a 9x12 pan or three-layer cake.

Ingredients

24 servings
  • 3 egg whites (room temperature)
  • 1 cup sugar
  • 1 tsp vanilla

Step-by-Step Instructions

  1. In a bowl or stand mixer, beat the egg whites until they are stiff and form peaks, about 5-7 minutes on medium-high speed.
  2. Continue beating and gradually add the sugar one tablespoon at a time, allowing each addition to be fully incorporated before adding more.
  3. Add the vanilla and beat until the meringue is glossy and holds very stiff peaks, another 2-3 minutes.
  4. Use immediately to frost your cake or pie. For a browned, crunchy finish, bake at 350°F for 10-15 minutes until the peaks turn golden brown.

Common Problems and Solutions

Q: Why won't my meringue stiffen?

A: Make sure your bowl and beaters are completely clean and grease-free. Even a trace of egg yolk or oil will prevent the whites from whipping properly. Also ensure your egg whites are at room temperature—cold eggs won't achieve maximum volume.

Q: Why is my meringue weeping or getting watery?

A: This happens when sugar isn't fully dissolved or when meringue sits too long before baking. Add sugar gradually and beat until you can't feel any graininess when you rub a bit between your fingers. Use the meringue immediately after making it.

Q: Why did my meringue deflate?

A: Overbeating can cause the protein structure to break down. Beat just until stiff, glossy peaks form. Also, don't make meringue on humid days if possible—moisture in the air can affect the texture.

Tips and Techniques

For the best results, make sure egg whites are at room temperature before beating—they’ll whip up higher and faster. When adding sugar, go slowly and let each addition dissolve completely for a smooth, stable meringue that won’t weep. If you want that classic crunchy top, spread the meringue all the way to the edges of your pie crust to seal it completely, then bake until golden.

Ingredient Substitutions

  • vanilla extract: almond extract or lemon extract

Equipment Needed

  • Stand mixer or hand mixer
  • Clean, grease-free mixing bowl (glass or metal work best)