MERINGUE TOPPING
Source of Recipe
From Schmitty!
List of Ingredients
Perfect Meringue:
Many people have great success using cream of tartar, white vinegar, or lemon juice to stabilize the meringue. Add 1/8 teaspoon of one of these per egg white to the unbeaten eggs. If you are using a copper bowl to whip the egg whites in the addition of the cream of tartar is not necessary. Whip to medium soft peaks. Beat in 2 tablespoons white sugar per egg white. Continue to beat until egg whites are glossy and hold a firm peak. A never fail method for producing the perfect meringue is one that uses a cornstarch and water mixture. Stir together, and heat to form a gel. Beat gradually into the meringue. This is an excellent way to avoid shrinking problems. The Never-Ever-Fail Meringue recipe is an example of this technique.
Spread meringue over piping hot filling, and spread to the edges to seal. Hot filling is necessary to insure that the inside of the meringue cooks, preventing weeping. Hint: fine cake crumbs sprinkled lightly over the filling will absorb liquid between the layers, another preventative against weeping. The preferred baking method is one that combines high temperatures with a short baking time. This prevents overcooking the outside, and thus beading is avoided. Bake at 425 degrees F (220 degrees C) for 4 to 5 minutes.
And I have this short note:
To make Perfect Meringue:
Mix 1 tablespoon cornstarch and 5 tablespoons sugar well, adding 1/2 cup water slowly. Cook until thick and clear. Cool. Beat 4 egg whites with 1/8 teaspoon cream of tartar at high speed on mixer until almost ready to stand in soft peaks. Add cooked mixture slowly. Beat 4 to 5 minutes longer. Seal meringue to edge of pie crust.
Recipe
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