Meringue Recipe for Pie
By: McCormick Kitchens
Made With:
Add a touch of fluff to pies, puddings and more with the perfect homemade meringue recipe. Ready in just 10 minutes, this recipe includes eggs, sugar, McCormick® All Natural Pure Vanilla Extract and McCormick® Cream of Tartar for a simple — yet classic — sweet treat. Light as air and truly decadent, this recipe is easy to make and will melt in your mouth. While most people think making meringue at home is a difficult task, all you need to do is follow a few simple instructions and beat the ingredients until stiff peaks form. Endlessly versatile, you can use this homemade meringue as a topping for Lemon Tarts, or spread over cream- or custard-filled pies. For a festive flair, try adding a drop or two of food coloring for a silky touch of colorful meringue perfect for holidays like Valentine's Day and St. Patrick's Day.
Add a touch of fluff to pies, puddings and more with the perfect homemade meringue recipe. Ready in just 10 minutes, this recipe includes eggs, sugar, McCormick® All Natural Pure Vanilla Extract and McCormick® Cream of Tartar for a simple — yet classic — sweet treat. Light as air and truly decadent, this recipe is easy to make and will melt in your mouth. While most people think making meringue at home is a difficult task, all you need to do is follow a few simple instructions and beat the ingredients until stiff peaks form. Endlessly versatile, you can use this homemade meringue as a topping for Lemon Tarts, or spread over cream- or custard-filled pies. For a festive flair, try adding a drop or two of food coloring for a silky touch of colorful meringue perfect for holidays like Valentine's Day and St. Patrick's Day.
Key products
Instructions
- Beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar. Gradually add sugar mixture and vanilla to egg whites, beating until stiff peaks form. Spread meringue over cream- or custard-filled pie, sealing to edges of crust.
- Bake as directed on recipe.
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