Meringue Tart
A crisp pastry shell filled with a light, fluffy meringue, baked until golden. This simple dessert is perfect for using up egg whites and makes a delightful end to any meal.
- Total time
- 40 min
- Servings
- 8
- Calories
- 220
- Protein
- 3g
Ingredients
- 1 9 inch pie crust
- 4 large egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- 1
Preheat the oven to 350°F. Press the 1 pie crust into a 9 inch tart pan, trimming the edges. Prick the bottom with a fork.
- 2
Bake the crust for 10-12 minutes until lightly golden. Set aside to cool slightly while you make the meringue.
- 3
In a large bowl, beat the 4 egg whites and 0.5 teaspoon cream of tartar on medium speed until soft peaks form, about 2 minutes.
- 4
Gradually add the 1 cup sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, about 5 minutes. Beat in the 1 teaspoon vanilla extract.
- 5
Spoon the meringue over the baked crust, spreading it to the edges and creating peaks with the back of a spoon.
- 6
Bake for 15-20 minutes until the meringue is golden brown and crisp on the outside. Cool on a wire rack for at least 10 minutes before slicing.
- 7
Slice and serve warm or at room temperature.
Tools you’ll need
- 9 inch tart pan
- mixing bowl
- electric mixer
- fork
- wire rack
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