"The belly rules the mind."--Spanish Proverb

Perfect Meringue Recipe

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This recipe for Perfect Meringue, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 egg whites at room temperature
6 T. sugar

Directions:
Directions:
Beat egg whites with electric mixer on high speed until foamy before adding any sugar. Then add sugar gradually, 1 T. at a time, as the mixer continues on medium speed. Raise beater blades to check if peaks form and hold. The meringue is ready for the pie when the sugar has dissolved and the meringue is stiff enough to hold a point. Don't overbeat. Spread over filling gently with tablespoon, making sure that you seal it to crust. Otherwise, it will pull away when baking. Take spoon and swirl peaks for design. Bake at 350 for 12 - 15 minutes until golden brown.

Personal Notes:
Personal Notes:
I use this meringue for my lemon meringue, banana cream and coconut cream pies. We prefer Cool Whip on our chocolate cream pies. For the coconut pie I add 1 c. coconut to filling and sprinkle 1/2 c. coconut over meringue before browning.

 

 

 

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