Meringue For Pies That Never Fails Recipes

NO WEEP, NO SHRINK MERINGUE

No Weep, No Shrink Meringue image

Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...

Provided by grandma2969

Categories Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon cornstarch
2 tablespoons granulated sugar
1/2 cup water
3 egg whites
1 dash salt
6 tablespoons granulated sugar

Steps:

Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.

NEVER-EVER-FAIL MERINGUE

Never-Ever-Fail Meringue image

Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.

Provided by Carol

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar
1 pinch salt

Steps:

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g

MERINGUE FOR PIES THAT NEVER FAILS

Meringue for Pies That Never Fails image

Some people find it hard to make a good meringue, this recipe is for those who've yet to find success. Trust me, you will with this recipe! IT is by Carol in UK Ireland and thank her for it.

Provided by CHEF GRPA

Categories Pie

Time 35m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon cornstarch
2 tablespoons cold water
4 fluid ounces boiling water
1 teaspoon vanilla extract
3 egg whites
6 tablespoons caster sugar
1 pinch salt

Steps:

1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely.
2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes.
3. Spread meringue on filled, but cooled 9 inch pie.
4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top.
Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ).

Nutrition Facts : Calories 48.3, Sodium 40.7, Carbohydrate 10.5, Sugar 9.6, Protein 1.4

ITALIAN MERINGUE FOR MERINGUE PIES

Italian Meringue for Meringue Pies image

Provided by Marcela Valladolid

Categories condiment

Time 15m

Yield About 6 cups (enough to top a 9-inch pie)

Number Of Ingredients 4

Ingredients

3/4 cup sugar
1 tablespoon light corn syrup
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes.
Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes.
When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes.
Use the meringue immediately to top a lemon meringue pie.

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