Never fail meringue

Leila Rockwell


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.


★★★★★ 2 votes

covers 1 pie
30 Min
40 Min


How to Make Never fail meringue


  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.

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About Never fail meringue

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

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