Weepless Meringue Food

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.

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.

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.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

WEEPLESS MERINGUE

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.

WEEPLESS MERINGUE

Steps:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe

WEEPLESS MERINGUE

Steps:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe

MERINGUE BUTTERCREAM

Steps:

• Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
• Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
• Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

WEEPLESS MERINGUE

Steps:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe