Unbaked Meringue

Unbaked Meringue

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  SAUNDRA

“You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.”

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Adjust Servings

Original recipe yields 1 pie topping



  1. 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.
  2. 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.

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Reviews (16)

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 recipe 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 get 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.

Teresa/ La.

Teresa/ La.

The meringue was beautiful until it was baked. I would not bake this meringue because it weeped so badly that the pie crust was soaked.

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Amount Per Serving (8 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Meringue II


next recipe:

Meringue I