- Ready In:
1 pie or tart
- 1 cup egg white
- 12 ounces granulated sugar
- 4 ounces corn syrup
- water (sufficient to wet sugar)
- Bring sugar, corn syrup and enough water to wet to a boil.
- Remove from heat at softball stage (240 degrees).
- Pour into a heatproof measuring cup.
- Meanwhile whip egg whites to stiff peaks.
- Continue whipping whites while very slowly pouring sugar syrup into mixer bowl.
- Be careful not to pour on whisk as it will splatter on to the sides of the bowl When sugar is fully incorporated, whip on low speed until cool.
Questions & Replies
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Excellent. It's important for anyone making this for the first time that they pour the sugar syrup down the side of the bowl. This is the best topping for lemon meringue pie - no leaking, shrinking, whatever it is that the usual culprits do. For any Aussies or Kiwis making this, use liquid glucose - same quantity. Corn syrup is not common in these parts.
MEAN: This recipe resembles a recipe my mother used to call "7-Minute Icing". It was very popular a million years ago when I was a teen. The only other Italian Meringue recipe I have run across has called for lots of room-temp butter to be whisked into the whites/syrup mixture. Have you ever tried to create variations with your recipe?
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<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>