Meringue I

Meringue I

20

"This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'"

Ingredients

{{adjustedServings}} servings 57 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
  3. In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
  4. Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
  5. Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
  6. Bake in preheated oven for 12 minutes or until golden brown.
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Reviews

20
  1. 21 Ratings

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I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make s...

Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like po...

I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this reci...