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    You are in: Home / Community Forums / Desserts / meringue
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    meringue

    sissy sue
    Wed Jun 26, 2013 10:09 am
    Food.com Groupie
    I am confused about these two recipes. They are really the same, I wanted to use 6 egg whites, and the directions seem to be different. Kittencal's no more watery maringue, and Ann Lander's lemon meringue pie with (never fail meringue)
    Also I never know whether to cover the pie and also put it in the fridge.
    Thanks for your help
    Zurie
    Wed Jun 26, 2013 3:02 pm
    Forum Host
    sissy sue wrote:
    I am confused about these two recipes. They are really the same, I wanted to use 6 egg whites, and the directions seem to be different. Kittencal's no more watery maringue, and Ann Lander's lemon meringue pie with (never fail meringue)
    Also I never know whether to cover the pie and also put it in the fridge.
    Thanks for your help


    Sissy Sue, it is always best to quote the recipes so we can check them and give you a better answer: find the numbers of the recipes, and quote it here as Recipe #----- , just as it tells you on the right side of the "answering box". That makes a link to the recipe, and we can click on it and see the recipes.

    Kittencal's recipes are usually very reliable, I'd say more so than that of Ann Landers (she was a writer, or am I mistaken?)

    Don't cover the pie. Not sure about the fridge -- a meringue topping might go gooey in there. Put in a cool spot and don't keep for too long.

    BUT ... not knowing which recipes you're asking about, I cannot give you an accurate answer.
    Dee514
    Wed Jun 26, 2013 3:22 pm
    Forum Host
    Just typing both recipe names into the search bar brought both of them up. icon_smile.gif

    Kittencal's No More Watery Meringue

    Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue)

    I only quickly scanned both of the meringue recipe directions. It seemed to me that the process was the same. Both recipes are using a gelatin stabilized meringue.
    As for refrigerating the finish meringue pie, I always refrigerate mine after it has cooled completely, but I do not cover them.
    Keep in mind that meringue will quickly pick up any "off" flavors from your refrigerator, so you may need to cover it.

    If you want to use 7 egg whites, then you will need to double the meringue recipe.

    icon_smile.gif
    sissy sue
    Wed Jun 26, 2013 4:10 pm
    Food.com Groupie
    Oh, thank you. That is what I was confused about. In one recipe she doubled everything but the sugar. In the other she said to do it different. I always try to use her recipes, but she don't answer on here anymore, and these recipes aren't on her new site.
    Thanks for all your trouble.
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