Mile High Meringue

"Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,"
photo by CHILI SPICE photo by CHILI SPICE
photo by CHILI SPICE
photo by Joseph C. photo by Joseph C.
photo by CHILI SPICE photo by CHILI SPICE
photo by Baby Kato photo by Baby Kato
Ready In:
1 pie




  • In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
  • Bring to a slow boil over medium heat and stir until clear and thick.
  • Set aside and cool completely.
  • In a large bowl, beat the egg whites until soft peaks form.
  • Gradually add cooled cornstarch mixture, beating until mixture thickens.
  • Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
  • Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

Questions & Replies

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  1. Carolyn E.
    Can the meringue be cooked at a higher temp and not so long? If so, what temp and how long? My custard is already done and don't want to bake it for 30 minutes for meringue to be browned.
  2. Ticatin1
    I LOVE, LOVE, LOVE this recipe! Could I use this recipe to make meringue cookies?
  3. lat669
    I have had good results with this recipe until i used it several weeks ago. The metingue was watery and would not hold peaks. I live at 4200 feet elevation. Please advise.


  1. franhend
    My family liked it! I I will make it again. I did add 1/8 tsp to cream of tarter to the eggs.
  2. Baby Kato
    The recipe made a nice, golden brown, tall, fluffy, meringue. It turned out just perfectly, not too sweet. It was fast and really easy to make. Looks like a pro made it. I will be using this recipe often. Thank you so much Paula for sharing.
  3. Joseph C.
    I loved this one, I tried a few others but did not like the wet texture of them while this came out perfect. It was the tallest meringue I have done.
    • Review photo by Joseph C.
  4. Pamela F.
    This really helps eliminate weeping of the meringue.
  5. Orsburn
    To reach a true mile high meringue more egg whites are needed. Additionally, making the simple syrup is an unnecessary step. The same results (mediocre meringue) could have been reached with three egg whites and two-three tbsps of sugar baking for 12-15 minutes or your desired brownness.


  1. Ticatin1
    Can I use this recipe to make meringue cookies?


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