"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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