Easy, Fool-Proof Meringue Recipe
Meringue won't form stiff peaks? Try this virtually fool-proof recipe for a meringue pie topping that stands a mile high.
- 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.
Recipe by Reformation Acres at https://www.reformationacres.com/2009/03/meringue-recipe.html