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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
 
- In small bowl, beat egg whites and cream of
tartar to soft peaks before adding sugar.
- Gradually add sugar, beating until stiff but
not dry. Mixture should be glossy.
- Spread meringue, sealing carefully to edge of
pastry shell.
- 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.
Know someone who would appreciate this recipe?
I would appreciate your passing it on! 
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