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"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

Perfect Meringue Recipe

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This recipe for Perfect Meringue is from Mom Z's Recipes #4, 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:  
6 egg whites -- room temperature
1/2 c sugar
2 tsp cornstarch
Directions:
Directions:
Do not use any plastic when working with egg whites.

Have egg whites at room temp at least a half hour.
Beat on high about 5 minutes, until the whites stand at peaks.

Slowly add sugar, about 1 Tablespoon at a time.

Then slowly add cornstarch, whipping to mix in thoroughly.

Dollop on top of cooked pie filling in baked pie crust. Make sure that the meringue touches all edges of the pie crust to keep from shrinking. Do not spread meringue on the pie filling, just kind of dollop over entire top of pie filling.

Bake 375 10 to 15 minutes, until top is golden brown.


Do not cover until totally cool, and then loosely with a domed cover, possibly a large bowl upside down. Leave a little loose for air to escape.
Number Of Servings:
Number Of Servings:
8

 

 

 

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