Paula Deens Mile High Meringue Recipe 395

MILE HIGH MERINGUE

Mile High Meringue image

Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,

Provided by PaulaG

Categories Dessert

Time 45m

Yield 1 pie

Number Of Ingredients 7

Ingredients

3 egg whites, room temperature
3 tablespoons sugar
1 tablespoon cornstarch
1 pinch salt
1 teaspoon lemon juice
1/2 cup water
6 tablespoons sugar

Steps:

In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
Bring to a slow boil over medium heat and stir until clear and thick.
Set aside and cool completely.
In a large bowl, beat the egg whites until soft peaks form.
Gradually add cooled cornstarch mixture, beating until mixture thickens.
Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

Nutrition Facts : Calories 521.9, Fat 0.2, Sodium 324.8, Carbohydrate 121.8, Fiber 0.1, Sugar 114, Protein 10.8

MILE HIGH TOASTED MERINGUE

Mile High Toasted Meringue image

This recipe comes from "Miss Patti's Cook Book" that I recieved from my wonderful partner during the Regional Swap. Apparantly Miss Patti and her family run a resturant in Tennessee and this meringue is used on her signature pies. She states she made them tall as she wanted people to stop and look. She also had trouble with pies weeping until she tried this recipe that is just a little differant in that it uses baking powder instead of cream of tarter. Serving size is a guess as it depends on the size of your pie slices.

Provided by Bonnie G 2

Categories Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 3

Ingredients

4 egg whites
1/2 teaspoon baking powder
1/2 cup sugar

Steps:

Beat egg whites with baking powder until stiff.
Add sugar and blend well.
Cover pie with mixture, making sure to seal the filling to edge of crust or pie will weep. Brown in oven about 15 minutes.

Nutrition Facts : Calories 57.1, Sodium 50.2, Carbohydrate 12.7, Sugar 12.6, Protein 1.8

PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)

Paula Deen's Rich Chocolate Meringue Pie Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 14

Ingredients

MILE HIGH MERINGUE:
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 1/4 cups sugar
2 1/2 cups whole milk
4 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9-inch) prepared pie crust, baked
5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract
Unsweetened cocoa powder, if desired

Steps:

Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.

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