Make it Yourself - Tips for Meringue Pie Topping


Baked Meringue Topping
Here is a good recipe for meringue for pies.
  • To keep the meringue from weeping never add more than 2 tablespoons of sugar per egg white. 
  • The oven temperature for browning the meringue should not be above 325°. 
  • The addition of the cornstarch gives the whites stability. 
  • 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.
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.

8 comments:

  1. Very nicely done! Good information for non pie bakers and a good refresher for us "old time" cooks! dkc

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  2. Guess you can see why Myrna can talk about meringue...hers is always perfect!

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  3. Some of this is new info for me and I’m in hope it will help me make meringue like Mama did.

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    1. Well, after years, Myrna finally got me making nice meringue every time!

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  4. Omit the salt and it’ll taste better.

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  5. Does the pie with meringue that has been baked go directly into the refrigerator?

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    Replies
    1. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated.

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