Deep within the recesses of the dessert pages of the cookbook classic, Betty Crocker Cookbook, I found a unusual way of making meringue that is virtually foolproof! If your hens are laying an abundance of eggs, then topping a pie with meringue, or making an angel food cake is a great way to use up a several of them and make some more space in your carton for tomorrow’s gatherings. And because we are using farm fresh eggs, we don’t need to worry about them being uncooked!
Quick Tips for Making Meringue
• Use a clean and dry bowl, whisk, and tools.
• Don’t allow any yolk into the egg whites.
• Don’t make it when the weather is humid or rainy.
• Try using superfine or powdered sugar, just make sure your sugar is thoroughly dissolved.
• Don’t over-beat the eggs or it could collapse and won’t recover.
• Seal the edges of the pie crust with meringue or it will shrink after baking.
• Be gentle while swirling or folding in extra ingredients so you don’t deflate the air.
• Check out my recipe for Berry Swirl Angel Food Cake where you’ll also find a recipe for a meringue made with a natural sweetener, honey!
Mile High Meringue
- 4 egg whites, at room temperature for increased volume (30 minutes)
- ½ cup evaporated cane juice, or sugar (Buycane juice here.)
- ⅛ teaspoon salt
- ¼ teaspoon cream of tartar
- 4 teaspoons cornstarch
- ½ cup cold water
- In a saucepan, whisk the sugar and the cornstarch.
- Stir in the water.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue to boil, stirring 1 minute.
- Cool completely in the freezer for 10 minutes. (Cooking this gel will ensure that the sugar is completely dissolved and prevents beads from forming.)
- Meanwhile, in a large bowl, beat egg whites and salt on high until soft peaks form.
- Very gradually beat in sugar until stiff peaks form.
- Spoon over hot pie filling (of choice-mine was coconut cream), sealing edges to prevent shrinkage.
- Bake at 350 degrees for 15 minutes or as directed in your individual pie recipe.
- An alternative to baking your meringue, which is what I use to top angel food cake, is to prepare this meringue over a double boiler, beating until stiff peaks form AND the temperature reaches 160 degrees.