Ingredients
Equipment
Instructions
- Whip the Egg Whites: In a clean mixing bowl, beat the egg whites until foamy. Add salt and vanilla. Gradually beat in 6 tablespoons of sugar, one tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
- Cook the Cornstarch Mixture: In a small saucepan, mix the cornstarch, remaining 2 tablespoons sugar, and water. Stir well. Cook over low heat, stirring constantly until the mixture is thick and clear (about 2 minutes). Remove from heat.
- Combine & Whip: Gradually beat the cornstarch mixture into the stiff egg whites until fully incorporated.
- Spread & Bake: Immediately spread the meringue over your pre-filled pie crust, sealing it to the edges of the crust to prevent shrinkage.
- Bake: Bake at 400°F for 15 minutes, or until the meringue is beautifully golden brown.
Recipe Notes
Use room temperature egg whites for better volume and stability.
Add sugar slowly for the best structure — one tablespoon at a time is key.
The cornstarch mixture helps stabilize the meringue, making it hold its shape beautifully.
Always seal the meringue to the crust to prevent it from weeping or pulling back during baking.
Best served the same day. Store loosely covered (not airtight) in the refrigerator if needed.
Works perfectly on chocolate, coconut cream, lemon, or banana pies.
Not recommended for humid days unless you’re ready for a challenge — meringue and moisture don’t mix well.
