Meringues

By Hklbrries

Dear Heloise: Some time ago, you had a recipe in the paper for egg-white meringue. I cut it out of the paper, but can't find it. It is a good recipe. Thanks so much. - A Reader, via email.

I'd be happy to reprint this recipe. Start with three egg whites at room temperature.

Separate the eggs carefuly so no yolk is in the bowl. Use a glass or metal bowl (not plastic), and make sure the beaters and bowl are clean and dry. Beat with mixer on high speed until the whites are stiff (but not dry). Sprinkle 1/4 tsp cream of tartar and a dash of salt on top and beat slightly. Slowly add 3 level tablespoons of sugar for each egg white in the bowl, beating all the while. When topping a pie with meringue, be sure the meringue touches the edges of the pie crust to prevent shrinking.

Update: Years ago, you would taste the meringue to see if any grains of sugar were undissolved. However, tasting raw eggs is a no-no because of the risk of salmonella. So, check by pinching a bit of meringue between your fingers and rubbing together to feel for sugar grains.

Heloise

Ingredients

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Preparation

Step 1

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