Meringue Topping for Pies
This Swiss meringue recipe is ideal for topping pies. By heating the egg whites and sugar before whipping, the meringue becomes food-safe, stable, and easy to work with. It spreads or pipes smoothly and toasts evenly.
Ingredients
- 3 Egg Whites
- ¾ cup Granulated Sugar (150g)
- ¼ tsp Cream of Tartar optional
Instructions
- Set up a double boiler by filling a pot with 1 to 2 inches of water and placing a heatproof bowl on top. The bowl should be slightly larger than the pot, with its bottom hovering just above the water. Bring the water to a boil over medium heat.
- In the heatproof bowl, whisk together the egg whites, sugar, and optional cream of tartar. Keep the bowl over the double boiler and whisk gently until the mixture reaches 160°F (71°C), using a candy thermometer to check the temperature.
- Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
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