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Best-of-All Meringue Topping




Source of Recipe


Internet


List of Ingredients




For a 9-inch pie.

5 egg whites (about 2/3 cup)
8 tablespoons sugar
1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl or in a non-plastic bowl if using a hand-held beater. Place over a pan of barely simmering water and stir briskly until the mixture is slightly warm to your finger. Test after 15 seconds: if it feels faintly warm and the sugar has dissolved, remove from the pan and place on the standing mixer if using one. (If the mixture does not feel as described, continue to stir over the pan a little longer.)

Beat at high speed until the meringue forms and holds a peak -- about 1 1/2 minutes. Don't overbeat or the meringue will be hard to spread.

Spread the meringue over the pie filling, touching the edges of the crust all around to seal and making peaks and deep swirls with the back of the spoon.

You can either broil or bake at this point.

To broil: Place the pie under the broiler element. Don't leave it for a moment -- the browning only takes a few seconds. The meringue should be lightly browned but don't overdo it; there should be just a few golden streaks on the meringue peaks to give the topping a lovely finished look.

To bake: Lightly brown in a 375-degree oven. (We prefer this method since it gives you more control over the browning.)

Serve at room temperature, but store in the refrigerator if not serving within several hours.



Recipe