Recipes for a perfect meringue
Printer Friendly View
The following recipes will vary slightly. Some times it’s better to take the best from them all and make that your meringue recipe.
MERINGUE TOPPING
3 large egg whites, room temperature
¼ tsp. salt
¼ tsp. cream of tartar
6 Tbs. sugar
1½ tsp. cornstarch
Preheat oven to 325
°F. In a large mixer bowl, beat egg whites, salt, cream of tartar until soft peaks form. Gradually add sugar, a tablespoon at a time, and continue beating until soft peaks form. Just before beating is completed, sprinkle in the cornstarch.
The peaks should not topple over when the beater is raised but the meringue should not appear dry. Spread meringue on lukewarm filling clear over top to edge of crust. Swoop the meringue into attractive peaks. Bake for 15 to 18 minutes or until peaks are golden brown. Cool pie gradually. There should be no warmth at all left in the meringue, then refrigerate.
To view this article in its entirety, subscribe here. Already an online subscriber? Login Here
