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Full Online Book HomeLearning KitchenPies - Meringue Never Fail
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Pies - Meringue Never Fail Post by :crosscountry Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2510

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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 high and beat well.

Spread meringue over cooled pie filling, covering entire top all the whole way to edges.

Bake at 350 degrees in preheated oven for 10 minutes or until top is lightly browned.
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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.