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Ingredients
- 1 1/2 tablespoons cornstarch
- 2/3 cup boiling water
- 4 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
Details
Preparation
Step 1
1 1/2 tablespoons cornstarch
2/3 cup boiling water
4 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon kosher salt
3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat,whisking constantly,1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer,using whisk attachment,until foamy. Gradually add 1 cup sugar; beat until glossy,stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
5. Spread meringue over cooled pie,and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack,and cool completely (about 45 minutes). Serve at room temperature,or cover and chill 8 to 24 hours.
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