There’s something wonderfully nostalgic about a classic meringue tart. It’s the kind of dessert that looks impressive on the table, with its golden, cloud-like topping piled high and toasted just enough to catch the light. Beneath that airy crown lies a silky filling, often brightened with citrus or deepened with chocolate, all resting in a crisp, buttery crust. Each bite is a contrast of textures and flavors: the crunch of the pastry, the smoothness of the filling, and the melt-in-your-mouth sweetness of the meringue.
Meringue is a light, airy mixture made by whipping egg whites with sugar until it forms stiff peaks. It’s often used as a topping for pies and tarts, or baked into cookies, pavlovas, and desserts.
There are three main types:
French meringue: The simplest version, made by whipping raw egg whites with sugar.
Swiss meringue: Egg whites and sugar are gently heated over a water bath before whipping, creating a more stable meringue.
Italian meringue: Hot sugar syrup is slowly poured into whipped egg whites, resulting in a glossy, stable meringue often used for toppings or buttercream.
If your meringue won’t form peaks, it’s usually due to fat or moisture in the bowl or on the whisk. Make sure everything is completely clean and grease-free. Even a small drop of egg yolk can prevent the whites from whipping properly.
Yes, but how you store it depends on the type. Baked meringues (like cookies) should be kept in an airtight container at room temperature. Soft meringue toppings are best added just before serving to keep them fluffy.
This usually happens if the sugar wasn’t fully dissolved or if the meringue was over- or under-baked. Also, spreading meringue on a hot filling helps prevent moisture from forming underneath.
Use a kitchen torch for precise browning or bake briefly at a high temperature. This caramelizes the sugar and adds a beautiful toasted finish.
At its heart, a meringue tart is a celebration of balance. The meringue itself is a marvel, whipped from simple egg whites and sugar until it’s glossy and voluminous. Its delicate sweetness is the perfect foil for a tart, zesty filling like lemon or passion fruit. Together, they create a flavor that’s both refreshing and indulgent, satisfying without ever feeling heavy. Even the crust plays a crucial role, adding a buttery richness and a satisfying crunch that ties everything together.
One of the most charming things about meringue tarts is their versatility. They can be sophisticated centerpieces for elegant dinners or cheerful desserts for casual gatherings. Mini versions make delightful party treats, while a full-sized tart, artfully sliced, is always a showstopper. Seasonal twists also keep this classic fresh: think blood orange curd in winter, raspberry filling in summer, or a hint of lavender for a floral note in spring.
Beyond its taste and beauty, there’s something timeless about a meringue tart. It’s a dessert that feels special, often reserved for celebrations or moments when you want to impress. Yet, at the same time, it carries a sense of comfort, evoking memories of family meals and homemade treats. Whether you serve it as the grand finale to a dinner party or enjoy a quiet slice with tea, this dessert never fails to delight. Light, luscious, and full of contrast, a meringue tart proves that simple ingredients, when combined with care and creativity, can create something truly extraordinary.
Ingredients
- 1 1/2 cups all-purpose flour for the tart crust
- 1/2 cup unsalted butter chilled and diced
- 1/4 cup sugar for the crust
- 1/4 teaspoon salt for the crust
- 4 egg whites for the meringue
- 1 cup sugar for the meringue
- 1/2 teaspoon vanilla extract for the meringue
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, sugar, and salt, then add the diced butter and mix until the dough is crumbly.
- Press the dough into a tart pan and bake it for 15 minutes.
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add sugar and vanilla extract to the egg whites and continue beating until stiff peaks form.
- Spread the meringue over the baked crust and return to the oven for another 30 minutes or until the meringue is golden brown.
Nutrition
YUM! I added some lemon zest, and it was heavenly. Will make again for sure! 🥳
This tart was so good! My family loved it! Thank you!
This recipe is workin’, but what if I don’t have a tart pan? 🤔
It was so sweet! Kinda liked that but wow. Maybe less sugar next time?
Less sugar? Are you kidding? That’s the whole point of a meringue tart! 🤷♂️
I totally agree! It was super sweet, but I enjoyed it. Maybe dial it back a little next time. 😊
Ok but how can you cook egg whites? That’s just raw, right? 🤨
I thought meringue was just sugar and eggs, lol. I was wrong. This recipe is the real deal!
Meringue is just sugar and eggs tho, not sure why its complicated. Seems like extra work for not much gain.
Right? I always thought it was super simple too! This recipe is a game changer. Can’t wait to try it! 🤤
Can someone explain what ‘stiff peaks’ means? I just made a mess trying to figure it out.
I think stiff peaks is like when its super hard. I just do it till it looks fluffy, maybe not the best but hey, it works for me.
Stiff peaks means when you beat the egg whites until they form peaks that don’t droop. Just keep mixing after soft peaks until they’re really firm! Don’t worry, it’s tricky at first.
I don’t understand how anyone gets meringue to work. Mine turned out all runny. 🤷♂️
This tart turned out amazing! The meringue was so fluffy! My family loved it.
I tried this recipe, and my meringue was more like a puddle. Not sure what went wrong.
So happy to hear that! Fluffy meringue is the best! What flavor did you use?
It was ok, but the crust was too crumbly for my taste. I prefer a firmer texture.
I found the crust delightful! Maybe try baking it a bit longer next time?
Too crumbly? I think that’s part of its charm! A firmer tart is just not right for meringue!
Honestly, it was kind of bland… Not sure if I did something wrong.
I thought it was gonna be hard to make but surprised myself! 🥳
Why do people even like meringue? It’s just a glorified egg white. Pass!
I can’t believe how easy this was! My first time making meringue and it turned out great!
Yum! I added some lemon zest for a twist! 🤗
Lemon zest? I dunno, that sounds a bit weird for a meringue tart… How does that even work? 🤨
That sounds delicious! Lemon zest really brightens things up. I might try that next time! 🍋