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How to Prevent Meringue from Shrinking
Prevent meringue from shrinking by adding it to the pie while the filling is still hot and making sure that it is touching the crust around all the edges before browning in the oven.
How to Prevent Meringue from Shrinking
See step-by-step instructions on making meringue topping.
- Separate 3 eggs whites; then allow the egg whites to become room temperature before beating.
- Whip the whites to a soft peak and then add a pinch of salt and 6 tablespoons of powdered sugar. Add sugar gradually, 1 or 2 tablespoons at a time while beating continuously.
- Beat until sugar is dissolved and meringue appears glossy and forms stiff peaks.
- Add 1/4 tsp. of cream of tartar and beat just enough to mix thoroughly. Do not over beat.
- To check to see if the sugar is completely dissolved, rub a little of the meringue between your fingers. It should feel smooth and not be gritty.
- Spread the meringue over the top of hot pie filling, making sure it is touching the crust around all the edges.
- With the back of the spoon, swirl the meringue and pull up to form decorative peaks in the meringue.
- Bake the meringue at 350° F. for approximately 15 minutes or until it is lightly browned. Watch carefully so that it does not brown too quickly.
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