NO-WEEP MERINGUE
Thisrecipe will give you a meringue that will hold up overnght in the refrigerator. We have searched for a meringue that wouldn't weep. This one fits the requirements.
1 Tbsp Cornstarch
2 Tbsp sugar
1/2 cup water
3 egg whites
6Tbsp sugar
Combine the cornstarch, 2 Tbsp of sugar, and water in a small saucepan. Cook over medium low heat until clear. Set aside.
Beat egg whites until foamy and just beginning to peak. Add cooled cornstarch mixture. Continue beating the egg white mixture while gradually adding the 6 tablespoons of sugar. Beat until creamy and forms stiff peaks.
Pile meringue on pie and spread so it touches all sedges of the crust. Bake at 350F for 30 minutes (check after 20 minutes) until the top is golden brown in color.
Beat egg whites until foamy and just beginning to peak. Add cooled cornstarch mixture. Continue beating the egg white mixture while gradually adding the 6 tablespoons of sugar. Beat until creamy and forms stiff peaks.
Pile meringue on pie and spread so it touches all sedges of the crust. Bake at 350F for 30 minutes (check after 20 minutes) until the top is golden brown in color.
No comments:
Post a Comment