The cornstarch in this recipe helps prevent the meringue from shrinking, beading, or weeping.
INGREDIENTS | SERVES 8
- 1 tablespoon cornstarch
- ⅓ cup cold water
- 4 egg whites, room temperature
- 1 pinch cream of tartar
- 6 tablespoons superfine sugar
- 1 teaspoon vanilla
Whisk the cornstarch into the water until smooth. Pour the mixture into a small pot and cook over medium heat, stirring constantly, until the starch thickens, about 5 minutes. Set aside to cool.
In a large bowl, add the egg whites and cream of tartar. Beat the egg whites on low speed until they become foamy. Increase the speed to medium and begin adding the sugar, 1 tablespoon at a time. Beat until the mixture forms soft peaks.
Continue beating the egg whites and add cornstarch mixture, 1 tablespoon at a time. Beat until the mixture forms firm peaks.
Immediately spread over pie filling and bake as desired.
The Trick to Fluffy Meringues
Start with room-temperature egg whites, which will whip up faster and hold more air than cold egg whites. Beat on a low speed for the first few minutes, allowing them to get foamy and frothy before increasing the speed. Finally, add a little acid such as cream of tartar, which will help the protein set up and stay fluffy.