Perfect Puffy Meringue for Pie and Tart Shells

Appears in

Published 1965

Here are the rules to follow for success every time.

Choose a cool, dry day to make meringue shells, if possible. Humidity often softens meringues.
Be sure your tools are dry and clean. It takes only a tiny speck of fat to ruin meringues.
Use egg whites at room temperature. Take eggs from the refrigerator, separate and let whites stand at least 1 hour before beating.
Let your electric mixer do the work —save your arm. The beating takes from 25 to 30 minutes. The sugar must be completely dissolved or the meringue will weep. To test, rub a little of the meringue between the fingers. It should feel smooth. If grainy, continue beating until it feels smooth.
Cool before filling.

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