Meringue Topping


This meringue topping is a little different as it uses cornstarch.  I usually have good results with meringue and found this intriguing.
The author of the book has this to say about it.  "To keep the meringue from weeping never add more than 2 tablespoons of sugar per egg white.  Also, the oven temperature for browning the meringue should not be above 325°.  The addition of the cornstarch gives the whites stability."
This meringue beat up nicely and so far is holding up well.
I will use this recipe again on other pies.  One of the tricks is to cool it out of a draft.  No ceiling fans on!  A draft will cause it to fall and toughen.  Browning it in a low oven lets it bake some and having the filling warm lets the bottom bake also.  From Myrna 
Meringue Topping
Makes about 2 ½ cups
3 egg whites at room temperature
¼ teaspoon salt
¼ teaspoon Cream of Tartar
6 Tablespoons sugar
1 ½ teaspoons cornstarch
 Preheat oven to 325°. In large mixer bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Slowly add the sugar (one Tablespoon at a time).  Beat until stiff peaks form. Sprinkle the cornstarch over the egg whites, just before they are done. The peaks should not fall over when the beater is lifted. 
Spread over the warm filling being sure to get to all the edges of the crust. Then fill in middle. Bake 15 to 18 minutes until the peaks are golden brown.
Cooking From Quilt Country

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