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Meringue Recipes

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Recipes Featuring Meringue

  • 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 Meringue
    1 quart milk 4 egg yolks 3 Tbsps powdered chocolate 1 cup warm water 1 Tbsp cornstarch 4 egg whites Sugar
  • Apple Meringue
    8 apples 3 egg yolks 1/4 cup sugar 1/2 teaspoon salt 2 cups milk 1 teaspoon vanilla
  • 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
  • Apple & Peach Meringue Pie
    Apples or peaches, stewed Nutmeg 3 egg whites 3 Tbsps powdered sugar Vanilla extract
  • Lemon Meringue Pie Ice Cream
    1 small (1 pound) lemon meringue pie (or half of a large pie) 1 pint vanilla ice cream, softened enough to mix Pinch finely ground salt Pinch cinnamon
  • Chocolate Rice Meringue
    2 cups milk 1/4 cup rice 1/3 teaspoon salt 1 tablespoon butter 1/3 cup sugar 1 square melted chocolate 1/2 teaspoon vanilla 1/2 cup seeded raisins White 2 eggs 1/2 cup heavy cream
  • 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
  • Coconut Meringue Pie
    3/4 cup butter 1 cup sugar 5 egg yolks 1/4 teaspoon salt 1 orange or lemon, rind only 1 baked pie shell 2 cups shredded coconut 3 egg whites 6 tablespoons 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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