Kittencal's No More Watery Meringue

Say goodbye to weeping, watery meringues with *Kittencal's No More Watery Meringue*! This foolproof recipe uses a clever cornstarch slurry to stabilize the egg whites, ensuring perfectly glossy, stiff peaks every time. With just six simple ingredients—egg whites, sugar, cornstarch, cold water, cream of tartar, and vanilla extract—you can create a meringue that’s as beautiful as it is reliable. Ideal for topping pies, this meringue bakes to golden perfection in just minutes and stays firm without shrinking or becoming soggy. Whether you're crafting a lemon meringue masterpiece or a showstopping pavlova, this recipe is your go-to guide for meringue success. Perfect for home bakers seeking professional results, it’s time to elevate your dessert game with this no-fail technique!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 large Egg whites
• 1 cup Granulated sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Cold water
• 0.5 teaspoon Cream of tartar
• 1 teaspoon Vanilla extract

Directions

Step 1

In a small saucepan, whisk the cornstarch and cold water together until smooth. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and becomes translucent. This should take about 1-2 minutes. Remove from heat and let it cool to room temperature.

Step 2

Preheat your oven to 350°F (175°C) if you are using the meringue for a baked dessert, such as a pie.

Step 3

In a clean and completely dry bowl of a stand mixer, add the egg whites and cream of tartar. Using the whisk attachment, beat the mixture on medium speed until it becomes frothy.

Step 4

Gradually increase the speed to high and slowly add the granulated sugar, 1 tablespoon at a time. Continue beating between additions until the sugar is completely dissolved, and the egg whites form stiff, glossy peaks. This process may take around 5-6 minutes.

Step 5

Once stiff peaks are achieved, gently fold in the cooled cornstarch mixture and vanilla extract using a spatula. Take care not to deflate the meringue.

Step 6

If using the meringue for a pie, spread it evenly over the filling, ensuring it touches the edges of the crust to prevent shrinking. Create decorative swirls with a spatula if desired.

Step 7

Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown on top.

Step 8

Remove from the oven and allow the dessert to cool at room temperature before serving to avoid condensation forming on the meringue.

Step 9

Serve immediately or store any leftovers in the refrigerator (uncovered) to maintain the meringue’s texture.

Nutrition Facts

Serving size	(367.3g)

Amount per serving	% Daily Value*
Calories	846.4

Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 221.4mg	0%
Total Carbohydrate 204.6g	0%
Dietary Fiber 0g	0%
Total Sugars 201.5g
Protein 14.1g	0%

Vitamin D 0IU	0%
Calcium 11.2mg	0%
Iron 0.2mg	0%
Potassium 471.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.0%

Protein: 6.4%

Carbs: 93.6%