7
Submitted by PaulaG
"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,"
photo by CHILI SPICE 
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 pie
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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
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directions
- 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.
Questions & Replies
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Can the meringue be cooked at a higher temp and not so long? If so, what temp and how long? My custard is already done and don't want to bake it for 30 minutes for meringue to be browned.
Carolyn E.
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I LOVE, LOVE, LOVE this recipe! Could I use this recipe to make meringue cookies?
Ticatin1
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I have had good results with this recipe until i used it several weeks ago. The metingue was watery and would not hold peaks. I live at 4200 feet elevation. Please advise.
lat669
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Reviews
-
My family liked it! I I will make it again. I did add 1/8 tsp to cream of tarter to the eggs.
franhend
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The recipe made a nice, golden brown, tall, fluffy, meringue. It turned out just perfectly, not too sweet. It was fast and really easy to make. Looks like a pro made it. I will be using this recipe often. Thank you so much Paula for sharing.
Baby Kato
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I loved this one, I tried a few others but did not like the wet texture of them while this came out perfect. It was the tallest meringue I have done.
Joseph C.
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This really helps eliminate weeping of the meringue.
Pamela F.
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To reach a true mile high meringue more egg whites are needed. Additionally, making the simple syrup is an unnecessary step. The same results (mediocre meringue) could have been reached with three egg whites and two-three tbsps of sugar baking for 12-15 minutes or your desired brownness.
Orsburn
see 2 more reviews
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Tweaks
-
Can I use this recipe to make meringue cookies?
Ticatin1
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
- 304 Followers
- 770 Recipes
- 242 Tweaks
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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