"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

Never Fail Meringue Recipe

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This recipe for Never Fail Meringue, by , is from Belles of the Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Pace
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of sugar
2 tablespoons cornstarch
1 cup water
6 egg whites
1/4 tsp salt
1 tsp vanilla

Directions:
Directions:
Combine four tablespoons of sugar and the 2 tablespoons of cornstarch in a small pan. Stir in water and cook over medium heat, stirring until thick and clear. Beat the egg whites with salt and vanilla until soft mounds form. Add remaining sugar slowly, beating until stiff peaks form Bake at 425 degrees for 7-8 minutes

Number Of Servings:
Number Of Servings:
Meringe for 2 pies
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is perfect for the two coconut pies. Meringue will cut perfect after it cools.

 

 

 

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