Meringue That Will Not Bead or Create Wateriness
photo by Bonnie G #2
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
1 pie
ingredients
- 3 egg whites
- 3 tablespoons ice water or 3 tablespoons shaved ice
- 1 teaspoon baking powder
- 6 tablespoons granulated sugar
directions
- Place the egg whites, ice water and baking powder in a medium bowl and beat vigorously with wire whisk or electric mixer until egg whites are very stiff.
- Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
- Now fold in each Tablespoon of sugar gradually.
- When all the sugar has been added, whip the mixture again until stiff.
- When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
- Preheat oven to 425 degrees Fahrenheit.
- Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
- Cool on wire rack, and refrigerate as usual.
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Reviews
-
This may be a really good recipe, but it was my first time making meringue; so it just didn't quite work out. I could not get the egg white mixture to thicken enough to hold a fork up. It did work okay for what ti was though. I ended up baking it even though I knew it wasn't thick enough, and it worked; it just didn't work as well as it could have. It ended up kind of flat. So, I'm going to try to find a clearer, easier recipe to start with. Thank you anyway!
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OUTSTANDING! This recipe truly lived up to it's name. Even on day two, the meringue was still perfect - no shrinkage at all! Edited to say that I made this again on hubby's birthday and it worked perfectly again! I did learn an important lesson though, don't pile it on so high that it won't fit in you pie keeper :lol: Thanks again FoodTVFan
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RECIPE SUBMITTED BY
foodtvfan
Hamilton, 0
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