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Ingredients
- 1/2 cup water
- 1/2 cup sugar
- 2 TBLS cornstarch
- 2 TBLS cold water
- 3 egg whites room temp
- pinch of salt
- 1/4 tsp cream of tartar
- little vanilla
Details
Preparation
Step 1
"Meringue Problem" - I bake about 50 pies a week and have tried lots of methods. Here's the one that works best for me. Take about half a cup of water and half a cup of sugar, bring to a boil. Stir in about 2 Tbsp of cornstarch dissolved in a couple of Tbsp cold water. Stir well as it will thicken very quickly. Have ready in your mixer bowl three egg whites (room temp) beating along with a pinch of salt, 1/4 tsp cream of tartar and a little vanilla. Fluff these along with a spatula into the beaters with mixer on high for about 3-4 minutes until stiff peaks are forming. Now add the hot cornstarch mixture to the bowl and continue beating on high for three or four more minutes. Switch to low and beat until ready to pile on your HOT pie filling. With this method and a little practice you will make lovely pies. Good luck.RE: Merangue
Posted by: blackberry Posted on: 7/23/2002 12:22:15 AM
#R479876
Topnot,
I should have added That I bake the meringue pies in a moderate 350 deg. oven (top shelf) for 15-20 minutes or until golden brown. Several other factors affect meringue, even the weather, and it is good to allow pies to cool slowly.
Hope this helps!
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