NO WEEP, NO SHRINK MERINGUE
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
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
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
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 II
This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g
MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!
My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL) with the meringue, either it shrank, weeped or my crust was too thin. So I finally looked up a "how to" for meringue. This recipe and directions have really helped me and now my pies are beautiful every time! Read through the steps before starting to be sure you will not miss any. Recipe by Sherry Tomfeld, web
Provided by Amber C.
Categories Low Cholesterol
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan mix the cornstarch and cold water thoroughly.
- Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
- When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
- Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
- Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
- Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
- Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
- Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
- Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
- When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
- Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
- If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.
Nutrition Facts : Calories 47, Sodium 21, Carbohydrate 10.5, Sugar 9.5, Protein 1.4
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