Helpful Hints for the best Meringue
Directions
| For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.
Pan size: Glass or Stainless Steel Mixing Bowl |
Helpful Hints for the best Meringue Topping.
Before you start meringue.
Have your egg whites at room temperature before beating - they'll whip fluffier.
Using an electric mixer.
Beat till soft peaks curl over slightly when beaters are removed.
Gradually add the sugar to beaten egg whites. Beat till stiff and glossy peaks form, peaks stand straight when beaters are removed and all sugar is dissolved.
Before Cutting a meringue - topped pie, dip knife in water - and don't dry.
Basic Meringue Recipe
Meringue topping for one 9-inch pie:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugarMeringue topping for one 8- inch pie
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
4 tablespoons sugarWith an electric mixer, beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff, glossy peaks form and till sugar is dissolved. Carefully spread the meringue over hot cooked pie filling.
Seal the meringue to edge of pastry or baking dish all the way around to the edge. This will help to prevent the meringue from shrinking away from the edges.
Bake at 350°F for 12 to 15 minutes, or till meringue is golden. Cool.
