Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Meringue crust




Source of Recipe


Unknown


List of Ingredients




4 egg whites at room temperature
pinch salt
1 tsp distilled vinegar or 1/4 tsp cream of tartar
1 C superfine sugar
2 tsp cornstarch

Recipe



Place egg whites in a clean bowl of a free-standing mixer (not hand held) fitted with a whisk. Beat on medium-low speed until the whites are frothy, about 1 to 1 1/2 minutes.Increase the speed to medium-high, add salt and vinegar, and slowly add the sugar (1-2 T at atime) beating until soft peaks form, about 2-3 minutes.
Increase the speed to high and beat until stiff and glossy, about 3 minutes. Sprinkle in the cornstarch during the last minute, Spread meringue on top of parchment paper and use the back of a large spoon to make the edges higher on the sides.
Place on the middle rack of oven and reduce heat to 300 degrees. Bake 1 hour. Turn off oven and leave the meringue inside with the door shut until completely cool, about 4 hours.