Meringue For Pies That Never Fails Food
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
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.
ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)
One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
- To make meringue:.
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3
NEVER FAIL MERINGUE
Make and share this Never Fail Meringue recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in saucepan. Add boiling water.
- Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
- Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
- Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
- Bake at 350 degrees for at least 10 minutes
MERINGUE FOR PIES THAT NEVER FAILS
Some people find it hard to make a good meringue, this recipe is for those who've yet to find success. Trust me, you will with this recipe! IT is by Carol in UK Ireland and thank her for it.
Provided by CHEF GRPA
Categories Pie
Time 35m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely.
- 2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes.
- 3. Spread meringue on filled, but cooled 9 inch pie.
- 4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top.
- Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ).
Nutrition Facts : Calories 48.3, Sodium 40.7, Carbohydrate 10.5, Sugar 9.6, Protein 1.4
PERFECT MERINGUE
The title says it all; this is very, very good. I've used this recipe several times since I got it in my homemaking class in high school, circa 1965.
Provided by Happy Hippie
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Beat egg whites with cream of tartar until frothy.
- Gradually beat sugar a little at a time.
- Continue beating until stiff and glassy. Don't underbeat.
- Beat until all sugar is dissolved.
- Beat in flavoring (optional).
- Pile meringue onto hot pie filling, being careful to seal meringue onto edge of crust to prevent shrinking and weeping.
- Bake at 400 degrees for 8 to 10 minutes until delicately browned.
Nutrition Facts : Calories 346, Fat 0.2, Sodium 165.5, Carbohydrate 76.8, Sugar 76.2, Protein 10.8
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