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Meringue Recipe

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This recipe for Meringue is from Favorites From Lynn's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sugar, divided
1 Tbsp. cornstarch
1/2 cup cold water
4 egg whites
3/4 tsp. vanilla
Directions:
Directions:
In a saucepan, combine 2 Tbsp. sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl and cool completely. I even do this the day or night before sometimes.

In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff, glossy peaks form and the sugar is dissolved. I don't think you can beat it too long :). Spread over hot filling, swirling the tops so it's pretty. Bake at 350-375º (higher altitude, higher heat) for 25 minutes until meringue is golden brown. Lemon and cream pies should be stored in refrigerator at least 3 hours before serving.
Number Of Servings:
Number Of Servings:
one pie
Personal Notes:
Personal Notes:
This is honestly the only meringue that I have had success with!

 

 

 

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