No Weep No Shrink Meringue Food

NO WEEP, NO SHRINK MERINGUE

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 II

Steps:

• In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
• In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

NEVER-EVER-FAIL MERINGUE

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.

MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!

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.

NEVER FAIL MERINGUE

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

KITTENCAL'S NO MORE WATERY MERINGUE

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.