Meringue has always been one of those things that intimidated me in the kitchen. I never had a desire to even attempt making a meringue for my pies because I felt like it was sooooo high maintenance. Last week I was testing new recipes and I really wanted a topping that would stand on its own. So I attempted a meringue.
Not only was it just as easy as making my standard whipped cream, but it stood up for perfect. Plus those browned edges look delicious.
You can definitely use fresh eggs, but I had just picked up some pasteurized egg whites and they turned out great.
If you use fresh eggs I do think the mix with firm up a little easier. My meringue was very delicate, but still had a great flavor and was able to keep the shape I formed.
- 6 egg whites or 1 cup of liquid egg whites
- 3 tbsp of sugar
- ⅛ tsp of salt
- 1 tbsp of vanilla
- (Here you can add any extract or color you want)
- Preheat the oven to 350 degrees.
- Wipe down a standing mixer with a little dab of distilled vinegar.
- Pour the egg whites into the mixture and let sit for about 10 minutes until room temp.
- Start whipping the egg whites on a medium speed.
- Add in the salt and vanilla.
- As you see peaks beginning to form add in the sugar.
- You want to whip the mix long enough that the sugar dissolves.
- Once the mix is thick and you can pull a spoonful up and it stands on its own you can pour onto your pie. (About 10 minutes)
- I piled mine on top of the pile then made peaks with the back of a spoon.
- Bake for a few minutes until lightly browned.
I topped this one with a little chocolate cookie crumble. I promise you this really is an easy meringue topping. The only extra step from whipped cream is browning the edges.
I hope you enjoy!