Dessert

Never Fail Egg White Meringue

Name: Never Fail Egg White Meringue
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Cuisine: french, american
Ingredients: 1 tbsp cornstarch; 2 tbsp cold water; 0.5 cup boiling water; 3 pcs egg white from large eggs, at room temperature; 6 tbsp granulated sugar; 1 tsp vanilla extract; 1 pinch salt; 0.25 tsp cream of tartar (optional)

This meringue uses a cooked cornstarch base to create a wonderfully stable topping that won't weep or shrink. It's perfect for pies and other baked desserts, yielding a glossy, firm meringue every time. The simple technique guarantees great results even for beginner bakers.

An original recipe by Forkin

Total time: 55 min
Serves: 8
Difficulty: Medium
Per serving: 48 kcal

Vegetarian

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

slurry

1 tbspcornstarch
2 tbspcold water
0.5 cupboiling water

meringue

3 pcsegg white, from large eggs, at room temperature
6 tbspgranulated sugar
1 tspvanilla extract
1 pinchsalt
0.25 tspcream of tartar(optional)

Equipment

spatula · mixing bowl · small saucepan · electric mixer · whisk

The method

Step by step

1
In a small saucepan, whisk together the cornstarch and cold water until no lumps remain.
About 1 min
Cook’s note: Making a smooth slurry now prevents lumps in the final mixture.
2
Carefully pour the boiling water into the saucepan while whisking constantly.
About 1 min
3
Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and becomes clear, about 2-3 minutes.
About 3 min
Cook’s note: The mixture will go from cloudy to translucent as the cornstarch cooks.
4
Remove the cornstarch gel from the heat and transfer it to a small bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature.
About 30 min
Cook’s note: The gel must be completely cool before adding it to the egg whites, otherwise it will deflate them.
5
In a very clean, dry mixing bowl using an electric mixer, beat the egg whites, salt, and optional cream of tartar on medium speed until foamy.
About 2 min
Cook’s note: Any trace of grease or yolk in the bowl will prevent the egg whites from whipping properly.
6
Increase the mixer speed to medium-high and gradually add the granulated sugar, one tablespoon at a time, beating well after each addition.
About 4 min
Cook’s note: Adding the sugar slowly allows it to dissolve completely, resulting in a smooth, not gritty, meringue.
7
Continue beating until the meringue is thick, glossy, and holds soft peaks when the beaters are lifted. Beat in the vanilla extract.
About 3 min
8
Add the completely cooled cornstarch gel to the meringue.
About 1 min
9
Beat on high speed until the meringue is very stiff, glossy, and holds firm peaks.
About 2 min
Cook’s note: The meringue is ready when you can turn the bowl upside down without it sliding out.
10
Spread the meringue immediately over your pie filling, ensuring it touches the crust all around, and bake according to your pie recipe, typically at 175°C (350°F) for 12-15 minutes until golden brown.
Cook’s note: Sealing the meringue to the crust prevents it from shrinking away from the edges as it bakes.

Per serving

Nutrition

67%Score

Calories: 48.1kcal
Protein: 1.4g
Carbs: 10.5g
Fat: 0g
Fibre: 0g
Sugar: 9.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the finished dessert, covered, in the refrigerator.

Reheating

This meringue is typically served at room temperature or chilled and does not require reheating.