"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Meringue For Cream Pies Recipe

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This recipe for Meringue For Cream Pies, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sugar
4 egg whites
1/8 tesp salt
1/4 c water
1/8 tesp cream of tarter
1/4 tesp vanilla or almond flavoring

Directions:
Directions:
Cook in a saucepan the sugar, salt, water, and cream of tarter until it reaches the thread stage, 232 . Gradually pour over the egg whites that have been stiffly beaten. Beat constantly until it is stiff enough to hold it's shape. Fold in the almond or vanilla extract. Pile on the top of the pie. To brown the meringue in the oven, bake at 350 for about 10- 15 min.

Personal Notes:
Personal Notes:
This meringue will not flatten out on pie, as some do after they come out of the oven. A little more effort but worth it on a homemade pie.

 

 

 

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