1/28
From the Recipe Creator:
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida
2/28
From the Recipe Creator:
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York
3/28
From the Recipe Creator:
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
4/28
From the Recipe Creator:
My grandmother served this old-fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology that it was 'too runny' or that something else was wrong with it. Of course Grandma's chocolate pie was never less than perfect! —Donna Vest Tilley, Chesterfield, Virginia
5/28
From the Recipe Creator:
These light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray! —Edna F. Lee, Greeley, Colorado
6/28
From the Recipe Creator:
Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida
7/28
From the Recipe Creator:
I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia
8/28
From the Recipe Creator:
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
9/28
From the Recipe Creator:
Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
10/28
From the Recipe Creator:
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
11/28
From the Recipe Creator:
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
12/28
From the Recipe Creator:
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
13/28
From the Recipe Creator:
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
14/28
From the Recipe Creator:
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
15/28
From the Recipe Creator:
My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
16/28
From the Recipe Creator:
For a dazzling yet refreshing end to a rich holiday meal, try this freezer finale. It's bound to garner oohs and aahs. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
17/28
From the Recipe Creator:
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
18/28
From the Recipe Creator:
These sweet little swirls are light as can be. They're all you need after a big, special dinner. —Jenni Sharp, Milwaukee, Wisconsin
19/28
From the Recipe Creator:
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
20/28
From the Recipe Creator:
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
21/28
From the Recipe Creator:
Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen
22/28
From the Recipe Creator:
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois
23/28
From the Recipe Creator:
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California
24/28
From the Recipe Creator:
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois
25/28
From the Recipe Creator:
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
26/28
From the Recipe Creator:
Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend Taste of Home Deputy Editor
27/28
From the Recipe Creator:
These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin
28/28
From the Recipe Creator:
Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. —Dixie Terry, Goreville, Illinois
Meringue Desserts FAQ
How do I make meringue fluffy and stable?
To make a fluffy meringue that stays stable over time, use room-temperature egg whites, a clean metal bowl and cream of tartar early in the whipping process. These prep steps give your meringue the volume and structure it needs. Beat until the meringue stands up on the whisk but still looks glossy, since overbeating causes it to split and turn grainy. If your meringue looks dry or starts to break, it’s gone too far. Always add sugar slowly to prevent collapse.
What’s the difference between French, Swiss and Italian meringue?
The main difference between French, Swiss and Italian meringue lies in how the sugar is incorporated and whether heat is involved. French meringue is the easiest. Sugar is whipped straight into raw egg whites, making it light and airy but less stable. In Swiss meringue gently heats the egg whites and sugar over a double boiler before whipping, giving it a silky, pipeable texture that holds its shape. Italian meringue goes one step further by pouring the hot sugar syrup into whipped whites, creating the most stable and glossy option perfect for topping pies or torching.
Can meringue desserts be made ahead of time?
Yes, many meringue desserts can be prepared ahead, but storage depends on the type. Baked meringue cookies or pavlova shells store well in an airtight container at room temperature for up to a week, just keep them away from humidity. Topped or filled meringues, like lemon meringue pie, should be kept in the fridge and eaten within a day or two to prevent weeping. If you’re planning a holiday spread, many make-ahead desserts hold up well overnight.
