Foolproof Meringue

Weepy meringue is the number one frustration with cream pies. This recipe fixes that problem with one smart addition: a cooked cornstarch paste that gets beaten into the egg whites alongside the sugar. The cornstarch absorbs moisture that would otherwise bead up on the surface or pool underneath, giving you a meringue that stays tall and dry.

Cook the cornstarch, a little sugar, and water together first until the mixture turns clear and thick. Set it aside to cool slightly while you whip the egg whites. Once the whites hit stiff peaks, blend in the warm cornstarch mixture, then add the remaining sugar a tablespoon at a time. Beat after each addition until the grains dissolve completely. If you can rub a bit between your fingers and feel grit, keep beating.

Spoon the meringue onto a warm pie filling, not a cold one. Cold filling underneath creates condensation that causes weeping from below. Seal the meringue all the way to the crust edges so there’s no gap where it can pull away during baking.

Chef Tips

• Use room temperature egg whites. They whip to a greater volume than cold ones
• A pinch of salt helps stabilize the foam, but don’t add cream of tartar here. The cornstarch method replaces it
• Bake at a low 325°F (163°C) for a slow, even set. High heat causes cracking and overcooking on the outside while the inside stays raw
• Cool the pie away from drafts. Sudden temperature changes make meringue crack

Variations

• Add a teaspoon of vanilla extract with the sugar for a classic flavor
• Torch the top with a kitchen torch instead of baking for a brûléed look
• Fold in a tablespoon of toasted coconut before spooning onto the pie