No Weep No Shrink Meringue
Discover the ultimate *No Weep No Shrink Meringue* recipe—a foolproof approach to creating fluffy, perfectly glossy meringue that won't collapse or release moisture. Ideal as a pie topping or standalone dessert, this recipe skillfully combines whipped egg whites with a cornstarch-based stabilizer, ensuring a long-lasting, stable texture. The enriching touch of vanilla paired with the crisp peaks of golden-baked meringue makes this recipe both visually stunning and irresistibly delicious. Quick to prepare and bake, it's perfect for impressing guests or elevating your sweet creations. Learn the secret to a no-fail meringue that’s light, airy, and holds up beautifully every time!
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Ingredients
- 4 large eggs egg whites
- 200 grams granulated sugar
- 10 grams cornstarch
- 40 milliliters water
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 375°F (190°C) if using the meringue as a topping for pies. For standalone meringue shells, preheat the oven to 250°F (120°C).
Step 2
In a small saucepan, whisk together the cornstarch and water until smooth. Heat the mixture over medium heat and stir constantly until it thickens into a clear gel. Remove from the heat and let it cool to room temperature.
Step 3
In a large, clean, and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Step 4
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form.
Step 5
Gently fold the cooled cornstarch mixture and vanilla extract into the meringue using a spatula. Be careful not to deflate the meringue while incorporating.
Step 6
If you are topping a pie, spread the meringue over the filling, ensuring that it touches the edges of the crust to seal completely. Use the back of a spoon to create decorative peaks.
Step 7
Bake at 375°F (190°C) for 8-10 minutes or until the peaks are golden brown. For standalone meringue shells, pipe or spread the meringue onto a parchment-lined baking sheet and bake at 250°F (120°C) for 45-60 minutes or until crisp and dry. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
Step 8
Serve immediately to enjoy the meringue at its freshest state. If using as a pie topping, refrigerate leftovers.
Nutrition Facts
| Serving size | 389.8 grams (389.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 888 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 223mg | 10% |
| Total Carbohydrate 214.60g | 78% |
| Dietary Fiber 0.10g | 0% |
| Total Sugars 201.50g | |
| Protein 14.20g | 28% |
| Vitamin D 0IU | 0% |
| Calcium 13mg | 1% |
| Iron 0mg | 2% |
| Potassium 720mg | 15% |
Source of Calories