Never Ever Fail Meringue Recipes

FOOLPROOF MERINGUE

Steps:

• In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

NEVER FAIL MERINGUE

Steps:

• Blend cornstarch and cold water in saucepan. Add boiling water.
• Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
• Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
• Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
• Bake at 350 degrees for at least 10 minutes

NEVER-EVER-FAIL MERINGUE

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.

ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)

Steps:

• In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
• In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
• Add to the sugar cornstarch mixture; whisk until mixed.
• Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
• Remove from heat.
• Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
• Pour the lemon mixture into cooled pie shell; set aside to make meringue.
• To make meringue:.
• Blend/whisk the cornstarch and cold water in a small saucepan.
• Add in boiling water, and cook, stirring until clear and thickened.
• Let mixture stand until COMPLETELY COLD.
• With an electric mixer at high speed, beat the egg whites until foamy.
• Gradually add in sugar, and beat until stiff but not dry.
• Turn mixer to low speed; add in pinch salt and vanilla.
• Gradually beat in the cold cornstarch mixture.
• Turn mixer again to high; beat well.
• Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
• Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.