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OF THE 1940'S & 50'S






Meringue Topping

This time-honored dessert topping is intimidating to many a cook; I should know as I am one of them.  This recipe is almost foolproof, unless you have a day of high humidity.  The following recipe is for a 9-inch pie.  Give it a try.   Enjoy!

Your Host,  Brad

Just a few tips ought to help you top your pies off with a heavenly meringue!

Weather affects meringues. When the humidity is high, the sugar in the meringue absorbs moisture from the air, making the meringue gooey and limp. Meringues should be made on sunny dry days.

Carefully separate egg whites from yolks (they separate best when cold).

Mixing bowls and beaters should be completely grease free. Egg whites should come to room temperature before beating. This increases the volume.

Sugar should be added gradually. Continue beating until sugar is completely dissolved.

Cool meringue slowly, away from draft to prevent shrinking and weeping.

Here's the recipe for a Meringue :

3 egg whites
1/4 tsp. (1 mL) cream of tartar
6 Tbsp. (90 mL) sugar

  1. In small bowl, beat egg whites and cream of tartar to soft peaks before adding sugar.
  2. Gradually add sugar, beating until stiff but not dry. Mixture should be glossy.
  3. Spread meringue, sealing carefully to edge of pastry shell.
  4. Bake in preheated oven 350 F (180 C) for 12 to 15 min. or until golden brown. Cool. Chill thoroughly.

Note: When topping a pie, be sure that the meringue touches the inner edges of the crust; this will keep it from shrinking.


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