Chances are, you’ve had an epic fail with meringue some time in your baking past. I know I have, and it hasn’t just been once or twice. Costa Rica’s high humidity combined with warm temperatures (and no AC) means pulling off successful meringue is a culinary miracle of sorts.This no-fail meringue recipe worked beautifully for me even on the hottest day. Sitting proudly atop a creamy lemon pie, the golden meringue remained picturesque with no weeping or shrinking for more than 4 hours sitting on the counter. That’s epic, people!
If you’ve been jaded by faulty meringue in the past, you absolutely must try this recipe. I used to be President of the Whipped-Cream-Pie-Topping-Club just for the sake of simplicity and assurance of success. I’ve resigned, and I hope you do too!
- 1 T. cornstarch
- 2 T. cold water
- 1/2 c. boiling water
- 1 t. vanilla
- 4 egg whites
- 4 T. sugar
- pinch salt
Combine cornstarch and cold water in a small saucepan.
Add boiling water to the mixture and cook until thick and clear, stirring constantly. This should take just a few minutes. Cool to at least body temperature.
Beat egg whites to soft peaks and slowly add in sugar and salt. Beat in vanilla and the thickened cornstarch "glue" until thick, beautiful, and holds stiff peaks.
Spread over pie or dessert and bake according to instructions, or approximately for 15 minutes in an oven preheated to 375F.
Cool meringue-topped desserts at room temperature unless otherwise specified.
If you’re looking for scrummy pies to test out this no-fail meringue, here are some of my top choices:
- Chocolate Meringue Pie from Your Homebased Mom
- Passion Meringue Pie from BBC
- Raspberry Meringue Pie from Dairy Goodness
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Marie @ Substance of Living says
Your meringue is so light and fluffy. I’ll have to try the chocolate meringue pie you mentioned.
A new fan visiting from Totally Tasty Tuesdays.
So happy to meet you, Marie! The meringue is super light and cloudlike. I love it!
Carrie from Carrie This Home says
This meringue looks divine! I love seeing fool proof recipes since I tend to mess recipes up 😉 I’m stopping by from Tatertots and Jello (#132 DIY Chalkboard Family Rules)
Thanks for visiting, Carrie! Meringue is a fickle pie element, so if you’re expecting trouble, I’d definitely avoid potential failure by using this recipe. it works so very well, producing meringue that has perfect texture so long as you don’t whip too long. I may have found that out last time I was taking too long shooting photos of the pie base while the meringue whipped in the mixer. Oops!
I want some!!! YUMMY!
Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality last week! Looking forward to partying with you again tomorrow evening!