Fool-Proof Mile High Meringue

Easy, Fool-Proof Meringue Recipe

Meringue won't form stiff peaks? Try this virtually fool-proof recipe for a meringue pie topping that stands a mile high.



  1. In a saucepan, whisk the sugar and the cornstarch.
  2. Stir in the water.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue to boil, stirring 1 minute.
  4. Cool completely in the freezer for 10 minutes. (Cooking this gel will ensure that the sugar is completely dissolved and prevents beads from forming.)
  5. Meanwhile, in a large bowl, beat egg whites and salt on high until soft peaks form.
  6. Very gradually beat in sugar until stiff peaks form.
  7. Spoon over hot pie filling (of choice-mine was coconut cream), sealing edges to prevent shrinkage.
  8. Bake at 350 degrees for 15 minutes or as directed in your individual pie recipe.
  9. An alternative to baking your meringue, which is what I use to top angel food cake, is to prepare this meringue over a double boiler, beating until stiff peaks form AND the temperature reaches 160 degrees.

Recipe by Reformation Acres at