"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for NEVER FAIL MERINGUE, by Pat Hightower, is from The Knotts Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Tbsp. cornstarch 2 Tbsp. cold water 1/2 c. boiling water 2 eggs 6 Tbsp. sugar 1 tsp. vanilla pinch of salt
Blend cornstarch and cold water. Beat egg whites on high speed until foamy. Gradually beat in cold cornstarch mixture. Turn on high speed; beat well. Spread meringue over cool pie filling. Bake at 350 degrees until golden brown.
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