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    Meringue for Cream Pies

    Source of Recipe


    List of Ingredients

    5 egg whites, at room temperature
    ½ t. cream of tartar
    10 T. sugar
    1 T. cornstarch
    1 t. vanilla


    In a metal or glass bowl, beat egg whites at mixer’s highest speed with mixer until frothy and double in size.

    Mix together cream of tartar, sugar and cornstarch. Gradually add sugar mixture to egg whites one tablespoon at a time, all the while beating at high speed until stiff peaks form and sugar dissolves. (When you lift the beaters, the meringue pulls into pointy peaks that say that way.) At this stage, add the vanilla, beating just until blended.

    Using the back of a spoon, spread the meringue over hot pie filling, first spreading around the rim of the pie then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. This is my favorite part of making a meringue pie. Use the back of the spoon to pull the meringue up into peaks all over the pie.

    Put the pie in the oven right away. Bake the meringue low and slow to make sure it cooks the eggs to a safe temperature. I like to bake it at 325° for about 23 minutes or until it’s lightly browned.

    Let the pie cool completely (which will take several hours) in a spot away from drafts. For a clean slice through the meringue, cut the pie with a hot, wet serrated knife.




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