Never fail meringue

Never fail meringue

Never fail meringue

Never fail meringue photo 1
Never fail meringue photo 2


  • sugar - 6 Tbsp
  • dash of cream of tartar - 1 item
  • egg whites - 3 item

How to make never fail meringue:

Be sure egg whites are room temperature. Beat the whites of 3 eggs with a dash of cream of tartar until stiff, but not dry. Gradually beat in 6 tablespoons of sugar, sprinkling a little at a time over the surface of egg whites. Continue beating until very smooth and glossy. Pile lightly on top of the pie filling which has been thoroughly cooled. Seal the edge of the meringue over the pastry to prevent it from shrinking and leaving the edge as it browns. Bake at 325° for 15 minutes. Baking slowly allows each cell of the meringue to become firm and retain its height on the pie. Makes enough for one 9-inch pie.

Recipe categories: Desserts, Pie, Pies and tarts.

Never fail meringue
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
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