This is simply egg whites with granulated sugar, sometimes with cream of tartar or lemon juice added for stability. The whites are whipped to a medium peak, which Anna describes a… See more

A method that takes the simple meringue one step further by heating the egg whites and sugar over a water bath until gently warmed (for those reluctant to pull out a double boil… See more

One of the hardest things for novice bakers (and even some pros) to judge is how much is too much when it comes to whipping egg whites. Over-whipped egg whites look kind of craggy, s… See more

When topping a pie, make sure your filling is hot when you’re ready to put on your meringue, says Anna. The reason you don’t want to put a layer of meringue on a cold filling is to p… See more

Want to get the same Instagram-worthy swirls and flourishes you see in the bakery window? In her recipe for lemon meringue pie (above), Anna recommends adding half the mering… See more