Weepless Meringue (MRS)

By hmp13

Makes enough to cover one 9 inch pie
Less puffy and showy, but just as delicious as Mrs. Rowe’s Meringue, this family recipe is a tougher breed. The salt and cornstarch fuse and stabilize it, making it easier to manage and giving it a harder glaze once it’s baked, which means less likelihood of weeping.

Ingredients

• 1 tablespoon cornstarch
• 8 tablespoons sugar
• 1/4 to 1/2 cup hot water
• 3 egg whites, at room temperature
• Pinch of salt

Preparation

Step 1

In a saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and enough of the hot water to make a smooth paste. Bring to a simmer over low heat and cook, stirring constantly, until thickened and clear. Set aside to cool.

Combine the egg whites and salt in a chilled bowl and beat with an electric mixer on medium speed until soft peaks form. Add the cooled cornstarch mixture, and then the remaining 6 tablespoons sugar, 1 tablespoon at a time, and continue to beat until the whites form stiff peaks but aren’t dry. The meringue is now ready to pile lightly over a pie.