Meringue for Pie
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- egg whites, room temperature
- 1 tsp
- vanilla extract
- 1/2 tsp
- cream of tartar
- 1/2 tsp
- 1/2 c
- granulated sugar (8 tbs)
1Let your egg white stand at a least 30 minutes before beating to ensure a meringue with great volume.
Be sure to use the size bowl called for in your recipe. Copper, stainless-steel and glass bowls work best. Also make sure your electric mixer beaters are clean.
2In a large mixing bowl, combine egg white, vanilla, cream of tartar and cornstarch. Beat with an electric mixer on medium speed about 1 minutes, or until soft peaks form.
3Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes more or until mixture forms stiff, glossy peaks, and sugar dissolves.
Rub a little of the meringue between your fingers to figure out if the sugar has dissolved. It should feel completely smooth. Underbeaten whites may cause meringue to shrink.
4To prevent beading (the fine drops of moisture that form on the meringue surface), avoid over baking the meringue.
To avoid weeping (the watery layer that forms between the meringue and filling), spoon meringue onto piping hot filling to help the underside of the meringue cook at the same rate as the top surface. Don't under bake your meringue. Let it get golden.
5Make sure you seal your meringue to the edge of pastry. That's really important to ensure that your meringue won't shrink.
Bake 325 for 15 minutes.