Meringue Topped Sherbet Oranges Food

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MERINGUE TOPPING



Meringue Topping image

to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..

Provided by grandma2969

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 1/2 teaspoons cornstarch

Steps:

  • preheat the oven to 325* --
  • in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
  • gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
  • just before beating is completed sprinkle in the cornstarch --
  • the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
  • spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
  • clear over the edge of the crust.
  • swoop the meringue into attractive peaks.
  • bake for 15-18 minutes or until the peaks are golden brown.
  • cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.

Nutrition Facts : Calories 45.1, Sodium 93.3, Carbohydrate 10.1, Sugar 9.5, Protein 1.4

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