Fruity meringue topping from The Book on Pie: Everything You Need to Know to Bake Perfect Pies (page 118) by Erin Jeanne McDowell

  • egg whites
  • freeze-dried fruits of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IdleExpatter on March 16, 2026

    This was a complete failure for me. I've made meringue enough times that I'm reasonably confident in my ability to pull it off, but this recipe didn't work at all: I ended up with something more akin to an industrial-strength epoxy than a fluffy and marshmallowy meringue. I followed the recipe to the precise gram and the exact degree, and made sure all of my equipment was squeaky clean, so I'm really not sure what went wrong except my suspicion that the freeze-dried raspberries bound it up. I'm leaving my review at 2 stars rather than 1 to account for the fact that it would well have been my error rather than the recipe's, but I can't say I'm eager to repeat it to find out.

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