No Weep, No Shrink Meringue
This No Weep, No Shrink Meringue is a light, fluffy, and stable topping perfect for pies and desserts, guaranteed to hold its shape beautifully.
Ingredients
Meringue Base
- 1 tablespoon cornstarch Acts as a stabilizer; look for a fine, pure cornstarch brand.
- 2 tablespoons granulated sugar A fine sugar works best for smooth consistency.
- 0.5 cup water Use purified or filtered water for best results.
- 3 large egg whites Fresh eggs at room temperature whip up better; organic eggs recommended.
- 1 dash salt A pinch helps stabilize the egg whites.
- 6 tablespoons granulated sugar For sweetness; using organic cane sugar is recommended.
Instructions
Preparation
- In a small saucepan, combine cornstarch, 2 tablespoons sugar, and water. Cook over low heat, stirring constantly until the mixture becomes clear (about 2-3 minutes). Remove from heat and let cool slightly.
- In a clean mixing bowl, whip the egg whites at medium speed until soft peaks form (about 2-4 minutes).
- Gradually add the cooled cornstarch-sugar-water mixture into the whipped egg whites while mixing on medium speed. Beat until completely incorporated and creamy.
- Add a dash of salt and 6 tablespoons sugar. Continue beating on high speed until stiff peaks form and the mixture is glossy (about 2-3 minutes).
- Pile the meringue over your pie or dessert, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes or until lightly golden with a crisp exterior.
Notes
Make sure your mixing bowl and whisk are completely clean and dry. Avoid making meringue on humid days as moisture can cause it to weep. If meringue gets too soft after baking, place it back in the oven for a few minutes to dry it out. You can prepare the cornstarch mixture a day in advance.