| | |

Baking 101: How to make Meringue

Jump to recipe!

Welcome to another edition of Baking 101 series. We have covered some tools, chocolate and also how to measure.

Since I have been sharing some yummy Pie inspired Cupcakes, I thought it would be good to show you How to make Meringue.

Cream pies topped with Meringue are my absolute favorite…especially chocolate. I usually just use a box of pudding, but I have found that the cooked pudding is better than instant for a pie.

Meringue is really pretty easy to make, but it does take some planning ahead and a little patience.


Cupcake Chronicles Newsletter this week will feature Lemon Meringue Cupcakes…a perfect Spring time dessert. I will share the recipe in the newsletter. And because I love to tempt you all…here is a sneak peek at the Lemon Meringue Cupcakes


How to make Meringue

How to make Meringue

Prep Time: 10 minutes
Total Time: 10 minutes

Meringue is a delicious topping for pies, cakes, cupcakes or even cookies. Recipe and how to video from HoosierHomemade.com


  • 4 egg whites, room temperature {important}
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar


  1. Add egg whites to large bowl
  2. Add vanilla and cream of tartar
  3. Beat at medium speed until frothy and bubbly
  4. Gradually add sugar and beat on high speed until very stiff peaks form
  5. Add to a pie, cake, cupcakes or even cookies
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g



  1. Thank you so much for the video, Liz. I’ve always felt too intimidated to make meringue but now you’ve shown me it’s so easy! I’ll hunt through your blog to see if you’ve ever done a video on making pie crust, but if you haven’t would consider doing that?

    P.S. My husband, whose favorite pie in all the world is lemon meringue, thanks you, too!

    1. You are very welcome Rosie. If it all works out, I plan on sharing a pie crust video next week.
      Have a great weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *