Recipes Egg White Meringue

Some recipes stand the test of time. Tried and true, they remain favorites generation after generation. Even though cooking today differs from that of my childhood, and significantly so from that of my mother’s, some things remain unchanged: We love to eat great food and we love to eat great food with cherished family and friends. Whether it’s a holiday or not, any meal shared with those we love is special. Egg white meringue is a perfect example of an unparalleled great food.

Not all desserts are created equal. I’m particularly partial to food made out of wholesome ingredients. Man-made flavorings, colorings, preservatives, sweeteners and fats just can’t compare. Thus the beauty of egg white meringue: it is real food. It’s made with real eggs, real sugar, real salt and real vanilla. All that adds up to real good. Include how quick and easy it is, and you have a real winner.

Usually when someone mentions egg white meringue, the first thing that pops into our minds is lemon meringue pie and banana cream pie. There’s a reason for that: These pies are all-time favorites and will continue to be so for some time to come. They’re light, fluffy, creamy, refreshing and boast just the right amount of sweetness to satisfy as either an after-meal dessert or snack. Therefore I’ve included a fantastic recipe for meringue topping that won’t shrink or weep, even the following day. This is what you will want to use on those pies. 

But, in addition to these favorite pies, egg white meringue can be used in numerous other delicious desserts. To showcase its versatility, I’ve also included a sampling of other recipes that aren’t as well known, but every bit as good. Sometimes a new recipe takes us out of our comfort zone. For example, I’ve been enjoying meringue puffs for years. Vanilla, chocolate and mint have been long-time favorites. But, citrus puffs? I wasn’t sure about the sound of that. I was pleasantly surprised, however, and I’m confident you will be, too. So, go ahead and give them a try today. And taste what you’ve been missing.

Perfect meringue topping for pies


1 tablespoon cornstarch

2 teaspoons cold water

1/2 cup boiling water

3 egg whites

1 dash salt

6 tablespoons sugar


1. Mix cornstarch and cold water.

2. Add boiling water.

3. Cook over low heat until thickened.

4. Set it aside to cool.

5. Beat egg whites, salt and sugar until stiff.

6. Add cooled cornstarch mixture to beaten egg whites.

7. Swoop the meringue into peaks, making sure the edges are covered.

8. Bake at 350 degrees for 20 minutes or until golden brown.

Nutrition Facts (Don’t be startled; these nutrition facts are for the topping for one whole pie, not per piece.)

Serving Size 1 (311g)

Servings Per Recipe 1

Amount Per Serving

Calories 374.5

Calories from Fat 1

Total Fat .1g

Saturated Fat 0g

Cholesterol 0g

Sugars 76.1g

Sodium 324.6mg

Total Carbohydrate 83.6g

Dietary Fiber 0g

Sugars 76.1g

Protein 10.8g

Citrus meringue puffs


2 large egg whites, room temperature

1 pinch salt

2/3 cup sugar

1 teaspoon of either orange zest, lemon zest, or lime zest, finely grated

1/4 teaspoon vanilla extract


1. Preheat oven to 250 degrees. Cover two baking sheets with parchment paper.

2. Beat egg whites with salt until soft peaks form. Add sugar slowly, beating well after each addition until egg whites are stiff but not dry.

3. Fold in zest and vanilla.

4. Drop by teaspoonfuls onto baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.

5. Bake until dry but not brown, 40-45 minutes. Cool 2-3 minutes before removing from baking sheets.

Nutrition facts

Serving Size 1 (8g)

Servings Per Recipe 24

Amount Per Serving

Calories 23

Calories from Fat 0

Total Fat 0

Saturated Fat 0

Cholesterol 0

Sugars 5.5g

Sodium 11mg

Total Carbohydrate 5.5g

Dietary Fiber 0

Sugars 5.5g

Protein .3g

Chocolate meringue bars


Cookie crust

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 egg yolks

1 1/4 cups flour

1 teaspoon vanilla

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons milk or water

Bar topping

6 ounces chocolate chips

3 egg whites

2/3 cup brown sugar or white sugar

1/2 teaspoon vanilla

1/2 cup walnuts, chopped (optional)


1. Preheat oven to 325 degrees.

2. Beat butter, sugars, egg yolks and vanilla until soft and creamy.

3. Mix dry ingredients together; add to butter-sugar mixture along with the milk.

4. Spread evenly into 9”x13” pan. Sprinkle with a layer of chocolate chips.

5. Beat egg whites to soft peaks. Slowly add sugar and vanilla, beating well after each addition. Fold in nuts and spread over the chocolate chips.

6. Bake 30-35 minutes.

7. Remove from oven and allow cooling completely before cutting and serving.

Nutrition facts

Serving Size 1 (43g)

Servings Per Recipe 24

Amount Per Serving

Calories 156.8

Calories from Fat 57

Total Fat 6.4g

Saturated Fat 3.8g

Cholesterol 24.2mg

Sugars 18.4g

Sodium 177.2mg

Total Carbohydrate 24.4g

Dietary Fiber .5g

Sugars 18.4g

Protein 1.7g

Recipes adapted from “Weepless Meringue” by Miss Annie on February 19, 2002 at; “Lime Meringue Kisses Cookie Recipe” by Rita on February 7, 2006 at; “Chocolate Meringue Bars” by justcallmetoni on November 3, 2006 at

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