|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A meringue topping makes any pie special, and when made with brown sugar, even more so. This easy meringue is made with the typical egg whites and vanilla, but instead of white sugar, brown sugar is used, making the perfect topping for butterscotch, caramel, and banana cream pies.
The process of making meringue is easy, but there are a few tips that need to be followed to achieve success. Make sure to learn the pitfalls and fixes before you begin.
Gather the ingredients. Preheat the oven to 325 F.
In a bowl with an electric mixer, beat the egg whites with the cream of tartar until frothy.
Gradually add the brown sugar and continue beating until stiff.
Add the vanilla and blend well.
Pile the meringue onto a pie filling, spreading to the edges of the crust.
Bake in the preheated oven for 15 to 18 minutes, or until the peaks are browned.
Serve and enjoy.
Meringue Success Tips
- For best results, use eggs that are at least 3 days old.
- Make sure there is no egg yolk or fat in the egg whites before you begin to beat them. Even your fingers can leave a trace of oil in the whites, which will impede them from becoming stiff, so don't touch them as you separate the eggs.
- Cold eggs separate better, but the whites should come to room temperature before you begin beating them.
- If you don't have cream of tartar, use 1/2 teaspoon of lemon juice. It's the acidity from the cream of tartar (or lemon juice) that helps keep the meringue from collapsing.
- Use a glass or stainless steel bowl to beat the egg whites. Copper is very good as well.
- Humidity can have a negative impact on meringues, so try to make meringue on a dry day.
Why Are Less Fresh Eggs Better for Meringue?
The proteins in fresh egg whites are tightly knit together, making it harder for them to break apart and foam up and expand; it will take longer and require more whipping to reach the foamy stage. Older egg whites, however, are thinner and can whip easier, creating more volume. Having the egg whites at room temperature also increases the volume of the egg whites, nearly eight times the original.
For a higher meringue, use 3 egg whites, 3/4 teaspoon of cream of tartar, 5 tablespoons of brown sugar, and about 3/4 teaspoon of vanilla extract.