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Meringue Pie Recipes

Basic Meringue Topping

Cross Top Meringue Topping

Light Lemon Meringue Pie

Baked Meringue Apples

Lemon Meringue Cake

Meringue Cupcakes with Stewed Rhubarb

Mini Lemon Meringue Pies

Peach Meringue Pie

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Basic Meringue Recipe

Baking Directions

Temp: 350°F degrees Baking time: 12 to 15 minutes Servings: One 8 or 9 inch cream pie topping

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 sugar

Meringue topping for one 8- inch pie

2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
4 tablespoons sugar

** Helpful hit for the best Meringue topping - before you start meringue. Have egg whites at room temperature before beating - they'll whip fluffier. 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.**

Beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff and glossy peaks form and till sugar is dissolved. Carefully spread the meringue over hot cooked pie filling.

Seal the meringue to edge of pastry all the way around to the edge of pastry crust. This will help to prevent the meringue form shrinking away from the edges.

Bake at 350°F for 12 to 15 minutes, or till meringue is golden. Cool.

 

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