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.
MERINGUE TOPPING
This meringue topping makes a great addition to many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch pie
Number Of Ingredients 3
Steps:
- Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Set over a pan of simmering water and whisk until mixture is warm and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes.
EASY MERINGUE TOPPING
This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**
Provided by OceanIvy
Categories Dessert
Time 17m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Beat the egg whites until frothy.
- Gradually add in the sugar,continuing to beat until stiff.
- Combine vanilla extract.
- Spread over pie and bake at least 10-15 minutes at 350.
WEEPLESS MERINGUE
Make and share this Weepless Meringue recipe from Food.com.
Provided by Miss Annie
Categories Pie
Time 25m
Yield 1 Pie
Number Of Ingredients 6
Steps:
- Mix together cornstarch and cold water.
- Add to 1/2 cup boiling water.
- Cook over low heat until it thickens.
- Set aside to cool.
- Beat egg whites, dash of salt, and sugar until stiff.
- Add cooled cornstarch mixture to beaten egg white mixture.
- Put on pie, making sure it covers the edges well.
- Bake at 350 degrees for 20 minutes or until golden brown.
MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!
My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL) with the meringue, either it shrank, weeped or my crust was too thin. So I finally looked up a "how to" for meringue. This recipe and directions have really helped me and now my pies are beautiful every time! Read through the steps before starting to be sure you will not miss any. Recipe by Sherry Tomfeld, web
Provided by Amber C.
Categories Low Cholesterol
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan mix the cornstarch and cold water thoroughly.
- Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
- When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
- Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
- Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
- Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
- Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
- Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
- Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
- When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
- Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
- If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.
Nutrition Facts : Calories 47, Sodium 21, Carbohydrate 10.5, Sugar 9.5, Protein 1.4
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