1/2 Photos of Meringue That Will Not Bead or Create Wateriness
Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."
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Units: US | Metric
- 1Place 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.
- 2Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
- 3Now fold in each Tablespoon of sugar gradually.
- 4When all the sugar has been added, whip the mixture again until stiff.
- 5When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
- 6Preheat oven to 425 degrees Fahrenheit.
- 7Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
- 8Cool on wire rack, and refrigerate as usual.
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Nutritional Facts for Meringue That Will Not Bead or Create Wateriness
Serving Size: 1 (224 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 346.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 528.3 mg
- Total Carbohydrate 77.4 g
- Dietary Fiber 0.0 g
- Sugars 76.2 g
- Protein 10.8 g