Meringue I

Meringue I

20 Reviews 1 Pic
Jackie Smith
Recipe by  Jackie Smith

“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.'”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 cups

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.

Share It

Reviews (20)

Rate This Recipe
TasteKing
22

TasteKing

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 sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.

Tammy
19

Tammy

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 poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated.

MARIEELLENMCM
13

MARIEELLENMCM

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 recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it.

More Reviews

Similar Recipes

Lemon Meringue Pie III
(234)

Lemon Meringue Pie III

Meringue II
(131)

Meringue II

Never-Ever-Fail Meringue
(55)

Never-Ever-Fail Meringue

Unbaked Meringue
(16)

Unbaked Meringue

Good Meringue
(16)

Good Meringue

High Altitude Meringue for Pie
(12)

High Altitude Meringue for Pie

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Meringue II

>

next recipe:

Swiss Meringue Buttercream