Toasted Meringue Topping for Tarts and Pies
There’s something striking about a pie or tart topped with a mound of meringue. That cloud of meringue always calls to me. As much as I like a baked meringue like the one that tops the Flourless Chocolate Cake with Brown Sugar Meringue I often make, I have a genuine weakness for a toasted meringue.
Adding the flavor of burnt sugar the likes of a marshmallow toasted over a campfire makes a meringue even more amazing. It looks striking and tastes delicious. Toasting the top surface of the meringue also adds just a hint of a contrast in texture to the fluffy meringue below.
Whether you’re topping Baked Alaska or a delicious tart filled with Raspberry Curd, this delicious and beautiful topping of toasted meringue is sure to delight your eyes and taste buds in equal measure.
You can toast the meringue under your oven’s broiler or with a blowtorch. I used a broiler for years before upgrading to a blowtorch. I’ve never gone back to the broiler.
Years ago, I had a kitchen version of a blowtorch. It was very small and I found that it wasn’t up to the task at hand. It didn’t have enough power to caramelize sugar quickly. That meant the process of caramelizing a few mini tarts or crème brûlée took too long and used a lot of the butane that powered the torch.
Eventually, that tiny torch stopped working altogether. So, I decided to give the blowtorch we have on hand for plumbing repairs a try. I set it up, lit the torch and was amazed at how quickly and evenly I could caramelize or toast meringue and sugar toppings. Thankfully, the blowtorch is now a fixture in my baking pantry because I use it more in the kitchen than we do to make plumbing repairs.
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Toasted Meringue Topping for Tarts and Pies
Ingredients
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
Instructions
Prepare a Mixing Bowl for the Meringue:
- Prepare a large mixing bowl and the beater(s) of your mixer by wiping with a paper towel lightly moistened with white vinegar. This will remove any trace of fat remaining from its last use, allowing you to create a fluffy, beautiful meringue from the egg whites. The vinegar will not impart any flavor to the meringue. You can learn more about this process by reading my post The Secret to Making Meringue.
- Separate the eggs, placing the whites in your mixing bowl and reserving the yolks for the cake batter. If you are making this meringue as a topping for our Raspberry Curd Tarts with Toasted Meringue, you'll have the four egg whites you need leftover from the recipes for Raspberry Curd and Buttery Tart Shells.
Prepare the Meringue Topping:
- Beat the egg whites on high speed until they become frothy, approximately one minute. Add the cream of tartar and continue beating while adding the granulated sugar one Tablespoon or so at a time. The egg whites will become white and creamy, resembling marshmallow cream.
- Continue to beat at high speed until the meringue has come to stiff peaks. You can test the meringue by removing the beater and holding it upright. If the peak of the meringue holds, it has come to stiff peaks and is ready.
Finish the Meringue:
- Using a spatula, piping bag with a large tip, or a spoon, transfer the meringue mixture to the top of your pie or tart. Spread the meringue to completely cover the cake and mound it up into a pleasing shape. You can swirl the meringue in small mounds which will brown up in a beautifully decorative way.
- You can use your oven's broiler or a blow torch to toast the meringue. I used my broiler for years before graduating to the blow torch. I like using the torch because it allows me to have better control over the process. I can direct the flame exactly where I want, ensuring that every nook and cranny is touched by the flame without any part getting too much browning.
Using a Broiler to Toast the Meringue:
- Preheat the broiler with an oven rack in a position that will place your meringue a few inches from the hot broiler element. Place your meringue topped pie or tart on a broiler safe pan or tray. When the broiler is hot, transfer the pan to the oven. Broil 3-5 minutes or until meringue is browned to your liking. Watch closely to avoid burning. Remove from the oven and serve.
Using a Blow Torch to Toast the Meringue:
- Safely light a kitchen torch or small blow torch. Adjust the flame to be small enough to allow you to easily manage the flame. Carefully use the torch to toast the top surface of the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue. Use your best marshmallow toasting skills as the process is the same. You're applying flame to soft sugar and allowing the sugars to caramelize and brown without letting it burn.When the meringue is evenly toasted, turn off the source of gas to the torch and set it aside to cool before storing away safely for its next use.