Recipe by grandma2969
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..
Top Review by Marina K
I used this on Recipe #41575 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!
- 3 large egg whites, room temperature
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1 1⁄2 teaspoons cornstarch
Directions See How It's Made
- 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.