Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Meringue: Soft (Pie) Meringue Tips




Source of Recipe


AEB


List of Ingredients








Recipe



1. For preparation, General Meringue Tips
2. To minimize weeping, the accumulation of liquid between the meringue and the pie filling or pudding, spread the meringue on when the filling is hot. And, to prevent the meringue from shrinking as it bakes, spread the meringue so it touches the crust or the edges of the dish all around.
3. If using more than 3 egg whites, use 2 tablespoons sugar per white and 1/8 teaspoon cream of tartar per each 2 whites, lower the baking temperature and increase the time so the meringue will reach 160° F without excessive browning. For a few egg whites more, 325° F for 25 to 30 minutes works well; for many more than 3 egg whites, 300° F or an even longer time at 325° F may be necessary.
4. Although 2 tablespoons sugar per egg white is considered the most satisfactory for soft meringues, from 1 to 3 tablespoons may be used. The more sugar used and the more coarse the sugar, the more difficult it will be to dissolve it in the egg whites and the less tendency to brown. In either case, beat until soft peaks form.
5. When baked as a topping, a billowy meringue can add a welcome sweet counterpoint to a tart fruit-filled pie, give textural interest to a smooth cream pie or lend high-rising class to a homespun rice or bread pudding. When poached in dollops and served with a custard or fruit sauce, meringues become Floating Islands or Oeufs a la Neige (Snow Eggs).