Prep 10 mins
Cook 0 mins
to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..
- preheat the oven to 325* --
- in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
- gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
- just before beating is completed sprinkle in the cornstarch --
- the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
- spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
- clear over the edge of the crust.
- swoop the meringue into attractive peaks.
- bake for 15-18 minutes or until the peaks are golden brown.
- cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
I used this on Nummy Easy Key Lime Pie and it turned out wonderfully. I don't keep cream of tartar on hand, so I substitute 1/2 teaspoon of white vinegar instead. Also, I've experimented with using 4 tbsp of sugar instead of 6, and it still seems sweet enough. Thanks for sharing this!
Very nice meringue. I used it on Orange Meringue Pie. It did weep a littel bit but it was orange colored from the pie so it looked like I planned it that way. LOL Very easy and it didn't shrink at all.
Thank you for the excellent instructions and tips. My meringue did start to weep after one day in the refrigerator but I would still recommend and use this recipe.