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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Basic Meringue for Pies Recipe

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This recipe for Basic Meringue for Pies is from Powell-Heard Family Favorites 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:  
3 egg whites (be careful to not have even a drop of yolk)

1/2 t. vanilla

1/2 t. cream of tartar

6 Tbsp. sugar

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Directions:
Directions:
Using an electric mixer on high speed, Beat 3 egg whites with 1/2 t. vanilla and 1/4 t. cream of tartar til soft peaks form.

Gradually add 6 tablespoons sugar, beating until stiff peaks form and all sugar is dissolved.

Spread atop pie, sealing to the edge of pastry. Bake at 350º for 12-15 minutes, or until golden brown. Cool.
Personal Notes:
Personal Notes:
SECRET TO CUTTING MERINGUE-TOPPED PIES: Sprinkle granulated sugar over the top of the meringue after baking, and it will cut much easier! You may have noticed the sparkle of sugar grains on meringue pies bought at bakeries and that is why they do it.

 

 

 

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