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Meringue Recipes

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Recipes Featuring Meringue

  • Pie Meringue
    2 egg whites 1/2 Tbsp lemon juice 2 Tbsps sugar
  • Lemon Meringue Pie
    5 whole eggs 1 cup sugar 1/2 cup lemon juice 1/2 cup water Pinch salt 1 unbaked pie shell Meringue of 1 cup egg whites, 1 cup sugar
  • Chocolate Raspberry Meringue
    3 egg whites 1 cup powdered sugar 4 tablespoons raspberry jam 2 squares Lowneys Premium Chocolate, melted 1 tablespoon lemon juice
  • Pineapple Meringue Pie
    1 cup sugar 1/8 tsp salt 2 Tbsps cornstarch Vanilla 1 1/2 cup hot milk 2 egg yolks, beaten 1 cup pineapple, crushed
  • Meringue Custard Tartlets
    Puff paste 6 egg yolks, beaten 2 Tbsps flour 1/8 tsp salt 1/2 pint cream 2 Tbsps sugar Vanilla flavoring 6 egg whites 1/2 lb sugar Powdered sugar
  • Rice Meringue
    For the pudding: 1 cup rice 1 quart milk 3 egg yolks, well beaten 3 Tbsps white sugar Nutmeg For the meringue: Lemon or vanilla flavoring 3 egg whites, well beaten 2 Tbsps sugar
  • Meringue Cream Pie
    1/2 cup sugar 1 tablespoon cornstarch 3 egg yolks, beaten 2 cups milk 1/2 teaspoon vanilla 3 egg whites 1/3 teaspoon baking powder 3 teaspoons sugar Holland Rusk Crust: 1 package of Holland
  • Rice Meringue | 4 ounces rice
    4 ounces rice 1/4 lb butter 2 ounces powdered sugar 1 quart milk 4 egg yolks, beaten Rind of a lemon grated For the meringue: 4 egg whites 1/2 lb powdered sugar Juice of a lemon
  • Apple & Peach Meringue Pie
    Apples or peaches, stewed Nutmeg 3 egg whites 3 Tbsps powdered sugar Vanilla extract
  • Cornstarch Meringue
    1 quart milk 4 heaping tsps cornstarch Cold milk 5 egg yolks 3/4 cup sugar Lemon flavoring, vanilla or bitter almond 5 egg whites 1/2 cup jelly Powdered sugar

About Meringue

  • The origin of meringue is uncertain and the idea that it was created by a pastry cook in Meiringen Germany is a myth
  • Meringue can be used as a pie topping, to create imaginative shapes, or added to cakes for extra fluffy texture
  • Home cooks usually give shape to a meringue using two large spoons
  • Meringues are often flavored with vanilla or almond extract
  • Swiss meringue is beaten over warm temps and then whisked until it cools
  • Italian meringue is made when hot sugar syrup is added to egg whites already beaten
  • French meringue is the most common type: Egg whites, sugar, acid, and citrus beaten together into puffy peaks
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