# Meringue Pies **URL:** \ **Category:** Cafe Society\ **Created:** [May 5, 2015, 4:34pm UTC](https://boards.straightdope.com/t/meringue-pies/719320 "2015-05-05T16:34:44Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![amaguri](https://avatars.discourse-cdn.com/v4/letter/a/49beb7/32.png) [@amaguri](https://boards.straightdope.com/u/amaguri)\ **Post date:** [May 5, 2015, 4:34pm UTC](https://boards.straightdope.com/t/meringue-pies/719320/1 "2015-05-05T16:34:44Z")
I always thought that you plopped the meringue on the pie, then stuck it back in the oven to ‘cook’ the meringue. Recently I’ve seen more than one blog/show/recipe that uses a kitchen torch to “lightly torch the outside of the meringue til brown.” How do you not end up with a pile of goo using that method? I can’t imagine a 15-second torching cooks the meringue such that the pie is even sliceable… 😕 ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [May 5, 2015, 5:32pm UTC](https://boards.straightdope.com/t/meringue-pies/719320/2 "2015-05-05T17:32:23Z")
I had a similar experience with the reverse sear technique for steaks and didn’t believe it would get results until I tried it. My suggestion is make two lemon meringues, bake one, torch the other, and see which one turns out better… And save a slice for me. ---
**Author:** ![sachertorte](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sachertorte/32/3727_2.png) [@sachertorte](https://boards.straightdope.com/u/sachertorte)\ **Post date:** [May 5, 2015, 6:05pm UTC](https://boards.straightdope.com/t/meringue-pies/719320/3 "2015-05-05T18:05:28Z")
Depends on what type of meringue you are using. Some meringues are made with hot sugar so the eggs are cooked already and is quite stiff. > **[Basic Italian Meringue Recipe](https://www.seriouseats.com/basic-italian-meringue-recipe)** > > A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips. That is what I would use for a pie or tart.