Unbaked Meringue15 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 15 min
“You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.” - by SAUNDRA
Original recipe yields 1 pie topping
- In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
- In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.
Amount Per Serving (8 total)
- 57 cal
- 0 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"It is so funny to me that people rate a perfect recipe unfairly becaue they tried to "bake" a recipe that says UNBAKED meringue!!! It is perfect, just what I needed Saundra!! FYI the other meringue re..." See morecipe by Saundra called Meringue II on this site is the best ever for baking :)"
"Always used the egg whites beaten and then add in sugar. Sometimes it would turn out great, sometimes not. Tried this recipe and WOW! I have put it in my book of "must have time savers!" I would g..." See moreet frustrated with the "old" method, but this recipe was SO easy, the flavor was the same as the "old" method and the peaks I got? WOW!! Look out Rockie Mountains!! FYI, this recipe made more than enough meringue to cover 6 of the mini-crusts made by Keebler; imagine it would easily cover (1) 8 or 9-inch pie."
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