Meringue #2, never fail
Source of Recipe
from mona at rc
This is really good -
never weeps, never falls, just never fails.
This meringue cuts beautifully and never gets sticky. Enjoy!!
Meringue #2, never fail
1 Tablespoon cornstarch
2 Tablespoons cold water
1/2 cup boiling water
3 egg whites
6 Tablespoons granulated white sugar
1 teaspoon vanilla
pinch salt
Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring until clear and thickened.
Let stand until completely cold.
With and electric mixer set at high speed, beat egg whites until foamy.
Gradually add sugar and beat untill stiff, but not dry.
Turn mixer to low speed, add salt and vanilla.
Gradually beat in cold cornstarch mixture.
Turn mixer again to high speed and beat well.
Spread meringue over cooled pie filling.
Bake at 350 degrees, about 10 minutes for meringe top to turn golden.
Note:
I make my meringue with egg whites, sugar, and a pinch of Cream of Tartar.
When it starts to get peaks I beat in two large spoonsful of Marshmallow
Cream. Works well and dosen't weep. Use less sugar as the Marshmallow is
sweet.
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