0 Picture
Ingredients
- 4 4 4 eggs
- 1/2 1/2 1/2 cup water
- 2 2 2 tsp cornstarch
- 1 1 1 tsp vanilla
- 1/2 1/2 1/2 tsp cream of tartar
- 1/2 1/2 1/2 cup sugar
Details
Preparation
Step 1
Separate eggs, set aside yolks for pie filling. Place egg whites in clean glass bowl. Let stand till room temperature. Room temp whites are less viscous, so they beat into foam more quickly
In a one cup bowl, whisk to combine the water and cornstarch. Microwave 45 to 60 seconds or until boiling. Stirring once, set aside.
Cornstarch stabilizes the meringue, helps prevent shrinking, lowers the chance of beading.
Add vanilla and cream of tartar to egg whites, beat with a mixer on medium for one minute or until soft peaks form (tips curl). Add sugar 1 tbsp at a time, beating on high. Gradually beat in warm cornstarch mixture until stiff, glossy peaks form (tips stand straight)cream of tartar is a acid that helps egg whites expand and hold the foam structure.
Cook the meringue to 160 degrees when the meringue is cooked, it’s foam structure is set. When undercooked, the egg whites step out of the foam structure.
Review this recipe