The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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How to Make Meringue Topping for Pies

Feathery, light meringue topping that melts in your mouth is easy to make with these simple steps.

Peaks and swirls of meringue are the crowning glory to some of the most beloved pies -- banana cream, coconut cream, chocolate cream, and lemon meringue. To reach the peak of perfection for these lofty toppings, check out our step-by-step guide for light and airy but sensationally sweet meringue toppings for pie.

Step 1: Bake piecrust and filling

Meringue is added to the pie after it's finished baking. Follow your recipe directions for making and baking the piecrust and filling first, then follow our steps below for preparing the meringue.

Step 2: Separate egg whites

Separate the eggs and place the whites in a large bowl. Let the egg whites stand at room temperature for 30 minutes before you start to make the meringue. (Egg whites that have been allowed to stand at room temperature beat to a greater volume than ones taken directly from the refrigerator.)

Step 3: Beat egg whites to soft peaks

Add cream of tartar and vanilla before you begin beating the egg whites (cream of tartar helps stabilize the meringue).

Beat the egg whites with an electric mixer on medium speed until soft peaks form. At this point, they will curl over when the beaters are lifted.

Step 4: Add sugar gradually

Add the sugar, 1 tablespoon at a time, while beating on high speed. The sugar must be added gradually as the egg whites are beaten to stiff peaks (tips stand straight). Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix thoroughly.

Tip: If you're using a hand-held mixer, move the mixer around the bowl to beat all of the mixture evenly.

Step 5: Beat egg whites and sugar to stiff, glossy peaks

Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up. The mixture should also feel smooth when you rub it between your fingers; you shouldn't be able to feel any sugar granules

Note: Beading is a common problem for pie meringues and is caused by undissolved sugar. To solve this problem, beat until the sugar dissolves.

Step 6: Spread meringue over filling

Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pastry to seal it and prevent it from shrinking when it bakes. The hot filling helps to cook the meringue from underneath and prevents weeping.

Tip: If you find weeping to be a problem with meringue pies, next time, try making the meringue before the filling so it sets slightly before being used.

Step 7: Curl peaks

Curly peaks give a lovely texture to a meringue pie top. Use a spoon to swirl and twist the meringue.

Bake the pie as directed until the meringue is a golden brown. Let the pie cool for an hour on a wire rack, and then refrigerate for 5 to 6 hours before serving.

Must-Try Pies with Meringue Topping:

See Classic Chocolate Meringue Pie recipe

See Lemon Meringue Pie recipe

See Toasted Coconut Macadamia Cream Pie

See Butterscotch Meringue Pie recipe

See Ginger Pumpkin Meringue Pie recipe


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