French Meringue for Pies (No Stovetop, Just Egg Whites and Sugar)
French meringue for pies is simpler than you might think, and this recipe keeps it that way. Made with just egg whites, sugar, vanilla, and cream of tartar, it whips up quickly with no stovetop cooking required. The meringue bakes directly on top of your pie, creating fluffy peaks with a lightly golden finish and a soft, marshmallow-like texture inside. It’s an easy, dependable topping for your favorite cream pies.
Servings 8
Calories 55kcal
Equipment
Ingredients
- 3 egg whites
- ½ teaspoon vanilla
- ¼ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- Beat the egg whites with an electric mixer on high for 1-2 minutes until soft peaks form. Add cream of tartar and vanilla, mix to combine. With the mixer on high, slowly add the sugar and beat until stiff peaks form and it is shiny, about 2 minutes.
- Spoon the meringue over the pie filling pushing it to the edges to seal. Bake in a 350º oven until the meringue is browned, 10-12 minutes.
Notes
- Watch the meringue in the oven, it can burn very quickly.
- You can use a kitchen torch instead of baking it.
