Magic Meringue Topping Recipes

CLASSIC MERINGUE PIE TOPPING

Steps:

• Gather the ingredients.
• In a mixing bowl-preferably stainless steel or glass- beat the egg whites and a pinch of salt using the low speed of an electric mixer until they are frothy.
• Add the cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.
• With the mixer running, add the sugar a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.
• Continue beating until the peaks are firm but still glossy. Add the vanilla .
• Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.
• Bake at 350 F/180 C/Gas Mark 4 for about 12 minutes for 2 egg whites or about 15 minutes for 3 egg whites.
• Serve and enjoy.

MAGIC MERINGUE TOPPING

Steps:

• 1. Separate yolks from whites and allow whites to warm up to room temperature. When whites are room temp, sprinkle in baking powder. Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
• 2. Preheat the oven to 400 degrees. Gently spread the meringue on the pie and make sure the edges touch the crust all the way around. Leave the middle higher than the sides. For pretty design, take the back of the wooden spoon or spatula and touch the meringue lightly and lift it up quickly to form tall peaks.
• 3. Place the pie in the oven that's preheated and leave until tips of peaks are golden brown. Watch closely so it does not burn! Anywhere from 5-10 minutes approximately. The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.

MERINGUE TOPPING

Steps:

• preheat the oven to 325* --
• in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
• gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
• just before beating is completed sprinkle in the cornstarch --
• the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
• spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
• clear over the edge of the crust.
• swoop the meringue into attractive peaks.
• bake for 15-18 minutes or until the peaks are golden brown.
• cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.

MERINGUE TOPPED MAGIC COOKIE BARS

Steps:

• 1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
• 2. Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
• 3. Pour sweetened condensed milk evenly over crumb mixture.
• 4. Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
• 5. Bake for 15 minutes.
• 6. While cookie bars are baking, prepare the meringue. Beat 3 egg whites until frothy. Gradually add 1 cup of brown sugar. Beat until stiff peaks form about 7 minutes.
• 7. Spread meringue over cookies. Bake at 350 for another 15 minutes.
• 8. Loosen from sides of the pan while still warm. Cool on wire rack. Cut into bars.
• 9. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces.

MILE-HIGH MERINGUE TOPPING

Steps:

• With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.
• Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.
• If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it-a minute or two is all you need.