No Weep, No Shrink Meringue
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
- Ready In:
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1⁄2 cup water
- 3 egg whites
- 1 dash salt
- 6 tablespoons granulated sugar
- 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.
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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!!!Replies 1
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