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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meringue (for pies) Recipe

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This recipe for Meringue (for pies) is from Ruth Paull Lamb & Family Cookbook, 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:  
2 egg whites
¼ tsp. cream of tartar
¼ c. sugar
Directions:
Directions:
In small sized bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Spread over filling and seal to edge of crust. Bake at 325º 12-15 minutes, or until meringue is golden brown.

Note: For 9 inch pie, use 3 egg whites and 6 T. sugar for meringue.
Personal Notes:
Personal Notes:
This recipe was originally submitted by Mrs. James Crawford to the 1971 Pickford Farm Bureau cookbook.

 

 

 

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