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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 Topping for Pie Recipe

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This recipe for Meringue Topping for Pie, by , is from Herman Family & Friends 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!

Contributor:  
Contributor:  
Grandma Fore (Elvia "Bill" Fore)

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Egg Whites
⅔ C Sugar
1 tsp Vanilla

Directions:
Directions:
Beat Egg Whites until soft peak stage. Slowly add Sugar a little at a time, beating well after each addition, until stiff peak stage has been reached and then add Vanilla.

Spoon Meringue over pie filling, making sure all edges are sealed. Bake in moderate oven for 20-25 minutes or until light golden brown.

Number Of Servings:
Number Of Servings:
1 Pie
Personal Notes:
Personal Notes:
We lovingly referred to my grandma's Meringue as "calf slobbers". :)

 

 

 

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