Directions: |
Directions:
1. Using chilled eggs, separate the egg yolk from the egg whites. To ensure no broken yolks get into your whites, separate each egg into small bowls, one for whites and one for yolks— then put egg whites into a very clean mixing bowl, free of any grease residue. Let the whites sit at room temperature for 10 to 15 minutes.
2.This is an optional step but it helps to stabilize meringue. In a small saucepan, combine water, sugar, and cornstarch. Cook over low heat until clear, stirring constantly. If it doesn't go clear cook 5-6 minutes.Remove from heat.
3.Add cream of tartar to egg whites (about 1/8 teaspoon per egg white)
4. In a large mixing bowl, beat egg whites ,salt & cream of tartar on medium-low speed until mixture is foamy. Mix in vanilla, then gradually add the sugar 1 tablespoon at a time, beating constantly until meringue forms soft peaks and sugar is dissolved.. Switch to high speed and gradually add the cornstarch mixture a tablespoon at a time, beating until glossy stiff peaks form. Be sure to move the mixer around the bowl to evenly incorporate the sugar and corn starch mixture into the egg whites to help stabilize the foam.
5. Test Rub a small amount between your fingers to feel for any grittiness. If it’s gritty, continue to beat and test until the sugar is completely dissolved. It is VERY important to beat your eggwhites completely and not stop until you are ready to put on the pie. Meringue starts to deflate within 5 minutes of turning off the mixer.Spread on top of pie sealing meringue to crust. Place in the middle of the oven. Bake at 350º 15 minutes or until top is golden brown.
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