Meringue That Will Not Bead Or Create Wateriness Food

NEVER-EVER-FAIL MERINGUE

Never-Ever-Fail Meringue image

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

Ingredients

1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar
1 pinch salt

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

UNBAKED MERINGUE

Unbaked Meringue image

You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.

Provided by SAUNDRA

Categories Desserts Frostings and Icings

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup white sugar
¼ cup light corn syrup
3 tablespoons water
⅛ teaspoon cream of tartar
1 pinch salt
2 egg whites

Steps:

In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.2 g, Protein 0.9 g, Sodium 20.4 mg, Sugar 9 g

NO WEEP, NO SHRINK MERINGUE

No Weep, No Shrink Meringue image

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

Ingredients

1 tablespoon cornstarch
2 tablespoons granulated sugar
1/2 cup water
3 egg whites
1 dash salt
6 tablespoons granulated sugar

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.

MERINGUE THAT WILL NOT BEAD OR CREATE WATERINESS

Meringue That Will Not Bead or Create Wateriness image

Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."

Provided by foodtvfan

Categories Dessert

Time 25m

Yield 1 pie

Number Of Ingredients 4

Ingredients

3 egg whites
3 tablespoons ice water or 3 tablespoons shaved ice
1 teaspoon baking powder
6 tablespoons granulated sugar

Steps:

Place the egg whites, ice water and baking powder in a medium bowl and beat vigorously with wire whisk or electric mixer until egg whites are very stiff.
Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
Now fold in each Tablespoon of sugar gradually.
When all the sugar has been added, whip the mixture again until stiff.
When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
Preheat oven to 425 degrees Fahrenheit.
Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
Cool on wire rack, and refrigerate as usual.

Nutrition Facts : Calories 346.4, Fat 0.2, Sodium 528.3, Carbohydrate 77.4, Sugar 76.2, Protein 10.8

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