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Made this to go over a Chess Pie I made and it was perfect. Loved the flavor to us it had just the right amount of sweetness, I was surprised at the addition of baking powder but it sure worked. I'll be using this whenever I want a meringue from now on. Thanks for posting.
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!
First time that I have ever made a Meringue that did not bead or water collecting between the meringue and the custard. Love it, the only thing that I can say is that next time I will add a little more sugar. It is not quite sweet enough,
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
"you have to try this!", my meringue pie looked almost too good to cut! Thanks for the great tip