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Meringue

Last post 10-31-2004 11:28 AM by nannabanna. 9 replies.
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  • 10-30-2004 9:12 PM

    Meringue

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    Okay you wonderful cooks out there...can you give me the secret for great, successful meringue.

    Thanks, as always.

  • 10-30-2004 9:15 PM In reply to

    RE: Meringue

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    I have my own pitiful way -- I'm sure several others will be along to help :)


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  • 10-30-2004 9:37 PM In reply to

    RE: Meringue

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    This is the best meringue recipe I have ever used. It beats up stiff and makes a nice big meringue.


    MERINGUE

    3 egg whites
    1/4 teaspoon salt
    1/3 cup sugar
    1 tablespoon dry cornstarch
    1 teaspoon vanilla
    1/2 teaspoon cream of tartar

    Beat egg whites until frothy and double in size. Sprinkle with sugar mixed with cornstarch and cream of tartar. Beat until egg whites are stiff and all sugar is dissolved, about 5 minutes. Add vanilla. Place meringue on top of hot pie filling, sealing meringue to edge of pie crust. Bake at 400ºF. for 12-15 minutes, until light brown.

    Yield:
    "1 pie topping"

  • 10-30-2004 10:50 PM In reply to

    RE: Meringue

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    This is the one I have been making and my family really likes it. And no more weeping pies.

    Posted by: GrannyM_Tx Posted on: 3/15/2004 2:17:35 PM
    #R3260165
    No-Weep Meringue

    3 egg whites, beaten very stiff
    2 Tbsp. cornstarch
    1 Tbsp. granulated sugar
    ½ C. water
    6 Tbsp. granulated sugar

    Beat egg whites and set aside. In a small saucepan, combine 1 tablespoon sugar, cornstarch and water. Cook, stirring constantly, until mixture becomes clear. Beat egg whites again a couple of seconds. Add hot cornstarch mixture all at once to beaten egg whites and beat for 1 minute. Add 6 tablespoons sugar, 2 tablespoons at a time, beating 30 seconds after each addition. After the last sugar is added, beat 2 minutes longer. Spread meringue on pie and bake at 325º for 25 to 30 minutes.


    Nancy
    Blessed are those that can give without remembering and take without forgetting.

  • 10-30-2004 10:55 PM In reply to

    RE: Meringue

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    I got this off of Martha Stewart's website. I have been using this forever. It turns out perfect every time, holds up for days.

    Swiss meringue
    7 large egg whites
    3/4 cup sugar
    1/4 teaspoon salt

    To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.

  • 10-30-2004 10:57 PM In reply to

    RE: Meringue

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    Here is the recipe I always use and always have good luck, hope it helps

    Never Fail Meringue:
    1 tbs. cornstarch
    6 tbs. sugar
    1/2 c. water
    3 egg whites
    dash of salt

    Mix cornstarch, sugar, and water in small saucepan over med. heat stirring constantly until thickens and turns clear. Take off burner and set aside. Beat egg whites till foamy, continue to mix while slowly pouring hot mixture into egg whites. Beat 5-7 minutes.
    Bake at 400* for 10 min. till golden brown. This always gets real high if you like that then this meringue is for you!!!Good Luck

    mltc

  • 10-30-2004 11:20 PM In reply to

    RE: Meringue

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    Whitewater I am so happy that you posted Martha's Swiss Meringue. I use to have the recipe and lost it. It does make a great meringue. Love it on a Lemon Meringue Pie.

    Nancy
    Blessed are those that can give without remembering and take without forgetting.

  • 10-30-2004 11:55 PM In reply to

    RE: Meringue

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    save to copy. I have never been able to make a meringue that did not weep. I have tried and tried. I make a good pie filling but a terrible meringue. I will try the cornstarch.

  • 10-31-2004 9:07 AM In reply to

    RE: Meringue

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    Thanks, everyone, for your input. I, too, make a pretty good pie but when it comes to the meringue, I just can't get it like my Mom and Grandmother! Mine seems to be "rubbery" to me - thought maybe I was beating it too long.

    Anyway, I'll try these and thanks again.

  • 10-31-2004 11:28 AM In reply to

    RE: Meringue

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    this recipe for meringue will never fail you...i have used this since the 1960's...i promise it will not fail you...
    3 egg whites
    1 jar of marshmallow cream
    beat egg whites and a dash of salt till soft peaks form gradually add marshmallow cream and keep beating until all cream has been beat in a soft peaks are formed and then spread onto the pie sealing to the edges of pie and brown for about 12 to 15 minutes in a 350 degree oven.it will peak beautiful...and taste great...enjoy!!! its so simple too
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