Kittencals No More Watery Meringue Food
NO WEEP, NO SHRINK MERINGUE
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
Provided by grandma2969
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
KITTENCAL'S NO MORE WATERY MERINGUE
Using this method will prevent your meringue from "weeping" and will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.
Provided by Kittencalrecipezazz
Categories Pie
Time 10h
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a saucepan, blend the cornstarch with the water.
- Add the boiling water, and cook, stirring until clear and thickened.
- Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
- With an electric mixer, at high speed, beat the egg whites until foamy.
- Gradually add in the sugar; beat until stiff, but not dry.
- Turn the mixer to low speed; add in the salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn the mixer onto high again; beat well.
- Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
- Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
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