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Basic Meringue Recipe




Source of Recipe


Heartache2Hope


List of Ingredients





Meringue topping for one 9-inch pie:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Meringue topping for one 8- inch pie

2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
4 tablespoons sugar




Recipe




** Helpful hit for the best Meringue topping - before you start meringue.

Use a medium glass or stainless steel mixing bowl, DO NOT USE A PLASTIC BOWL.

Have egg whites at room temperature before beating - they'll whip fluffier.

Beat till soft peaks curl over slightly when beaters are removed.

Gradually add the sugar to beaten egg whites. Beat till stiff and glossy peaks form, peaks stand straight when beaters are removed and all sugar is dissolved.

Before Cutting a meringue - topped pie, dip knife in water - and don't dry.**

~~~~

With an electric mixer, beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff and glossy peaks form and till sugar is dissolved. Carefully spread the meringue over hot cooked pie filling.

Seal the meringue to edge of pastry all the way around to the edge of pastry crust. This will help to prevent the meringue from shrinking away from the edges.

Bake at 350°F for 12 to 15 minutes, or till meringue is