Whipped toppings are a shortcut method to replace whipping cream, which can be expensive and tricky to do correctly. Fair enough, but what about meringue? It always looks so fancy.


Surprisingly meringue is easy to make. Even better, a baked meringue travels well, unlike soft whipped topping. Meringue often requires the whites of the eggs that were used in the recipe, so there is no waste.
The pie shown called for three egg yolks, and I made the meringue with the three whites.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: Enough for 1 pie



  1. Mix egg whites with salt, then turn up speed on mixer and and beat until whites are stiff and glossy, adding sugar a little at a time. This should be done when pie is set and just needs to be browned. Don't make it early or it will collapse.
  2. Remove pie and turn up oven temperature to 400* F.
  3. Cover entire top gently with meringue. Use a spatula to "spike" the top giving it the traditional peaked appearance.
  4. Put the pie back in the oven and brown. This will take just a few minutes so watch very carefully! The meringue will brown at the same time as the bottom of your pie. The picture shows how it looks when it is done.

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November 10, 20160 found this helpful

Make sure you spread meringue to crimp edge so that no pie filling is showing. If not, your pie will "weep".

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November 10, 20160 found this helpful

I have tried every trick in the book, including a never fail meringue recipe, and still cannot get a good result. I take care to completely seal the meringue to the edge,and it looks beautiful when I take it from the oven. Once it cools, it is shrunken and weepy.
Harlean from Arkansas

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December 29, 20160 found this helpful


I don't have any trouble with my meringue, but it will begin to weep after two or three days. The pie is usually all gone, by then. Just because I like to experiment, I'm going to try Italian meringue. If you haven't tried it, you may want to. Here's a link with info about it.

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