Never fail meringue
A CORRECTION HAS BEEN MADE IN THE CORNSTARCH-WATER MIX PER PIE.
How to Make Never fail meringue
- 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)
- 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).
- 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.
- 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.