This recipe for Fool Proof Meringue, by Amy Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tbsp cornstarch 1 tbsp cold water 1/2 cup boiling water 3 egg whites 6 tbsp sugar 1 tsp vanilla
Stir cornstarch into cold water; add boiling water and cook until clear. Cool. Beat egg whites until soft peaks are obtained, add sugar gradually and vanilla. Beat until glossy and add the cooled cornstarch mixture. Beat well. Pile on pie and bake at 375 º for 12 to 15 minutes.
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