Meringue Pie Topping

Preparation info

  • Yield: enough for


    pies, 10 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

It is important not to let the meringue mixture get to stiff peaks before you add the cornstarch mixture. You can cook the cornstarch mixture before you whip the egg whites if it is difficult for you to do both at the same time, but only just before (within a few minutes), and you must transfer the cornstarch mixture from the hot pan to a bowl or it will continue to cook and thicken from the residual heat.


  • cups (300 ml) egg whites (approximately 10)
  • 2 or 3 drops lemon juice
  • 10 ounces (285 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • ¾ cup (180 ml) water
  • 2 teaspoons (10 ml) vanilla extract


  1. With the mixer at high speed, whip the egg whites with the lemon juice until tripled in volume. Gradually add the sugar, lower the speed to medium, and continue whipping until soft peaks form.
  2. While the egg whites are whipping (keep an eye on them), place the cornstarch in a small saucepan, gradually add the water, and stir until smooth. Bring to a simmer while stirring constantly. Once the mixture becomes translucent, continue cooking about 30 seconds longer. Remove from the heat and stir in the vanilla.
  3. Immediately add the cornstarch mixture to the egg whites, turn the mixer back to high speed, and whip the meringue to stiff peaks. Be careful not to overwhip.