Meringue II

Meringue II

A perfect recipe for perfect meringue. A hot cornstarch syrup is carefully whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells.

Ready in: 20 m

Calories: 59

Ingredients

  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons white sugar
  • Recipe Instructions

    1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
    2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

    Directions

    • Prep15 m
    • Ready In20 m
    1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
    2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

      Nutrition Facts

      Per Serving: 59 calories; 0 g fat; 13.6 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 21 mg sodium. Full nutrition

      Gallery “Meringue II”

      Meringue II

      Meringue II

      Meringue II

      Meringue II

      Meringue II

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