Never fail meringue
A CORRECTION HAS BEEN MADE IN THE CORNSTARCH-WATER MIX PER PIE.
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- 1 Tbsp
- 1/2 c
- egg whites
- salt - just a pinch
- 6 Tbsp
FIRST STEP OF MERINGUE
1Mix 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)
2Whip 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).
3Add 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.
4Put 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.