No Weep, No Shrink Meringue
photo by kiss-a-suger 
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
ingredients
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1⁄2 cup water
- 3 egg whites
- 1 dash salt
- 6 tablespoons granulated sugar
directions
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
Questions & Replies
- How long does it take for the corn starch mixture to become clear? Will it be completely clear or just opaque?
- Do I add the meringue while the filling is still hot?
- I have made this meringue multiple times and has always turned out great. I am making pies for our church picnic & the meringue for my pies gets soupy. It is cloudy & humid outside, could that be what is causing that?
- Can you remove chilled chocolate pies (baked) from the frig and use the meringue after it’s warmed to room temp?
- I made this recipe to put on top of a banana pudding. So, After cooking in the oven... as it cooled my meringue shrank, cried and had little beads are on top. So... 1) I wonder if my cornstarch was mixture was too think. As soon as I put in the boiling water, it thickened a bit. I continued to cook it for about 1-2 minutes. After it cooled it was like “almost ready” jello. Thus, I had to spoon it into the egg white mixture. Or Did I cook it too long? Or... 2) I wound up trying to brown in a 350 oven but it took like 25-20 for it to start browning. Did I cook the banana pudding too long? Or 3) I also put the egg whites in the fridge while I was making the pudding part. Did this cause it to weep? Help!!!
Reviews
- I followed it to the letter, but I must have done something wrong because mine, on a lemon meringue, ?????? weep. I was so disappointed as I was hoping this was finally the one recipe that I would be able to count on not to. I think I will just have to give it another try. I doubled the batch as my lemon pie custard takes six eggs and I was reluctant to waste the whites and didn’t have time to make small meringues.
- A little more work then some recipes but well worth it! The photo is after cooling overnight. It only pulled away in one spot a tiny bit. Also stayed in place after being cut.
- I'm 74 years old and have been baking perfect pies for the past 50 at least--except ones with meringue on them! But thanks to this recipe my lemon meringue pies are now weep-free and I even make them for company! I keep C and H Superfine Sugar on hand just for meringues and 7-minute frosting and that helps too. Why didn't I know about this 50 years ago?
- My maintenace man said his wife made this meringue and I was curious if it was on here, and of course it was!! I'm trying this tonight on a Butterscotch pie!!Update....I forgot to rate this in October. This is a great meringue recipe. Thanks for posting!!
- 20 to 30 minutes? I only cooked mine for 15 and I think I cooked it to death. :(
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
