Serving: Use immediately to top pies (like lemon meringue pie) or pipe into cookies.
Quick Bake Option: Spoon onto a lined baking sheet and bake at 350°F (175°C) for 7–9 minutes until lightly golden.
Storage: Fresh meringue is best used right away. If baked, store cooled meringues in an airtight container for up to 3 days.
Variations
Chocolate Twist: Fold in 2 tablespoons cocoa powder for a chocolate meringue.
Nutty Crunch: Sprinkle chopped nuts on top before baking.
Mini Swirls: Use a piping bag for decorative meringue kisses.
FAQ
Q: Can I make this without cream of tartar?
A: Yes, use lemon juice or vinegar to stabilize the egg whites.
Q: Can I use powdered sugar instead of granulated?
A: Granulated sugar works best for stability, but powdered sugar can be used in a pinch for a softer meringue.
Q: How do I know the meringue is ready?
A: When you lift the whisk, the peaks should stand tall and glossy without drooping.
