Never fail meringue

Leila Rockwell

By
@leilaroc

My Aunt gave me this recipe. She ran the cafe at the bottom of the Court House in Albany, Ore. and made all of her own pastries.
A CORRECTION HAS BEEN MADE IN THE CORNSTARCH-WATER MIX PER PIE.


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Comments:

Serves:

covers 1 pie

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

FIRST STEP OF MERINGUE

1 Tbsp
cornstarch
1/2 c
water

SECOND STEP

2-3
egg whites
salt - just a pinch
6 Tbsp
sugar

Directions Step-By-Step

1
Mix cornstarch and water.bring to a low boil and cook until it is clear-- set aside and cool
This recipe is for just 2 eggs and if you use 3 eggs you must make 1 1/2 times the recipe. So for every egg you add you have to adjust the recipe and the sugar.(2 tbl per egg)
2
Whip 2 egg whites, pinch salt and 4 tbl. sugar,1 at a time. test a little of the mix and make sure the sugar is completely dissolved(I put a little on my finger and rub back and forth, if it's dissolved it will be smooth).
3
Add cooled cornstarch mix (be sure there is no heat in it) to partially whipped egg whites. Beat to right consistancy or until when you run a knife through it it makes a seperation.
4
Put on your pie and bake in a 325* oven until a beautiful brown. It usually takes me 20 min. Cool out of draft. Meringue should be cooked slowly so it sets good.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs, #sugar, #whites