For best results, ensure your bowl and whisk are completely clean and free of any grease. Even a tiny bit of fat can prevent the egg whites from whipping properly. Room temperature egg whites will whip up to a greater volume than cold egg whites. Do not open the oven door during baking or cooling, as this can cause the meringue to collapse. The meringue crust can be made a day ahead and stored in an airtight container at room temperature until ready to fill.
Meringue Crust
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 5 mins
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SERVING8 People
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VIEWS106
Create a delicate, crisp meringue shell, perfect for showcasing seasonal fruits and luscious creams. This elegant crust adds a touch of airy sweetness to any dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Protein1 g
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Sodium87 mg
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Sugar13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 300°F (150°C). (5 minutes)
02 Step
Recipe View 5 mins In a clean, dry large bowl, using an electric mixer, beat egg whites, cream of tartar, and salt until soft peaks form. (5 minutes)
03 Step
Recipe View 7 mins Add vanilla extract. Gradually beat in granulated sugar, a tablespoon at a time, until the meringue is very stiff, glossy, and holds its shape. (7 minutes)
04 Step
Recipe View 3 mins Spread the meringue mixture evenly into a 9-inch pie plate, creating a shell with slightly higher edges. (3 minutes)
05 Step
Recipe View 50 mins Bake in the preheated oven for 50 minutes. (50 minutes)
06 Step
Recipe View 1 hrs Turn the oven off and leave the meringue in the oven to cool completely for 1 hour. This prevents cracking. (1 hour)
07 Step
Recipe View 30 mins Remove from the oven and let cool completely at room temperature before filling. (30 minutes)
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Jan Runte
Oct 16, 2024This recipe worked perfectly! My meringue was light and crisp.
Samantha Lockman
Sep 9, 2024I added a bit of lemon zest to the meringue for extra flavor, it was delicious!
Isidro Donnelly
Sep 7, 2024Followed the instructions exactly and it turned out beautifully. Letting it cool in the oven is key!
Brett Hermiston
Aug 28, 2024My first time making a meringue crust, and it was a success! Thanks for the clear instructions.