This easy brown sugar meringue is made with brown sugar and egg whites and vanilla, and it makes an excellent pie topping.
Making meringue is easy, but there are a few caveats. You'll find some helpful egg white and meringue tips below the recipe instructions.
This is an excellent meringue for a butterscotch or caramel pie or banana cream pie.
- 2 large egg whites
- 1/4 teaspoon cream of tartar (or lemon juice; see below)
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon vanilla
- In a bowl with an electric mixer, beat the egg whites with the cream of tartar until frothy.
- Gradually add the brown sugar and continue beating until stiff.
- Add the vanilla and blend well.
- Pile the meringue onto a pie filling, spreading to the crust.
- Bake at 325 F for 15 to 18 minutes, or until the peaks are browned..
- For best results, use eggs that are at least 3 days old.
- If you don't have cream of tartar, use 1/2 teaspoon of lemon juice. It's the acidity from the cream of tartar (or lemon juice) that helps keep the meringue from collapsing.
- Humidity can have a negative impact on meringues, so try to make meringue on a dry day.
- Make sure there is no egg yolk or fat in the egg whites before you begin to beat them, and use a glass or stainless steel bowl. Copper is very good as well.
- Even your fingers can leave a trace of oil in the whites, so don't touch them as you separate the eggs.
- Cold eggs separate better, but the whites should come to room temperature before you begin beating them.
- For a higher meringue, use 3 egg whites, 3/4 teaspoon of cream of tartar, 5 tablespoons of brown sugar, and about 3/4 teaspoon of vanilla extract.