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Full Online Book HomeLearning KitchenPies - Meringue - Meringue By Queen Bee
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Pies - Meringue -  Meringue By Queen Bee Post by :Paulo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2179

Click below to download : Pies - Meringue - Meringue By Queen Bee (Format : PDF)

Pies - Meringue - Meringue By Queen Bee

3 large egg whites
1/2 teaspoon cream of tartar
1/4 to 1/3 cup white sugar

In a cold copper bowl (not necessary but it sure helps) beat the whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar a little bit at a time beating until the meringue forms stiff peaks and is glossy in appearance.
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Pies - Meringue Never Fail Pies - Meringue Never Fail

Pies - Meringue Never Fail
1 Tbsp. cornstarch 2 Tbsp. cold water 1/2 cup boiling water 3 egg whites 6 Tbsp. sugar 1 tsp. vanilla pinch of salt Preheat oven to 350° F.Blend cornstarch and cold water in a saucepan. Add boiling water and cook while stirring until clear and thickened. Let stand until cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low speed and add salt and vanilla. Next gradually beat in cold cornstarch mixture. Turn mixer once again to

Pies - Meringue -  Meringue Topping Pies - Meringue - Meringue Topping

Pies - Meringue -  Meringue Topping
Preheat oven to 325 to 350 degrees F. Whip 3 egg whites (absolutely no yolk) until frothy (electric beaters). Add 1/4 tsp. cream of tartar. Whip until stiff but not dry, until they stand in peaks that lean over slightly when beaters are removed. Beat in 2 - 3 Tbsp. sugar, a little at a time. If you like at 1/4 tsp. vanilla. Spread over pie and bake in preheated oven for 10 to 12 minutes depending on the thickness of the meringue. This will cook the egg whites. Watch carefully and rotate pie to ensure even browning.