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My review
Never-Ever-Fail Meringue
Carol
"Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered."
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Ingredients
55 m servings 48 calsOriginal recipe yields 8 servings (1 9-inch pie's worth)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts
Per Serving: 48 calories; 0 g fat; 10.4 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 21 mg sodium. Full nutrition
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Reviews
Read all reviews 6779 Ratings
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Most helpful positive review
9/29/2007
I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon )...
Most helpful critical review
1/11/2008
It was not than much work, tastes good and looks outstanding. Worth making once, I'm going back to the standard meringue because I like the taste of it better.
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9/29/2007
I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon )...
9/17/2006
This meringue is wonderful! I followed the recipe exactly as written and it turned out beautifully. I have made this twice in 2 days to go on coconut cream pies. There is no weeping with this on...
7/3/2000
absolutley perfect and tasty meringue. A little more work than usual but there is no guess as to how it will turn out. Tried it twice and it came out the same both times - perfect !!
1/15/2005
This made PERFECT meringue;...just as a precaution I broke my eggs & stuck whites in fridge, while I did step 1. Then after to cool the cornstarch mixture, I stuck it in fridge, while I complete...
1/2/2006
PERFECT!! Today was the perfect test of a truely good recipe that stands up to its name. It is RAINING here today in Cincinnati and we all know what luck one can have making meringue when it r...
12/3/2006
I have always had trouble with meringue (weeping, pulling away from sides). This was wonderful! It was easy to make, held up well, and was delicious! Thanks so much!
2/6/2008
This is my meringue recipe from now on. The only one that got good for me. The second time I made this it did weep. What did I do wrong, was it because I put it in my pie holdeer w/lid after it...
3/5/2007
For years I have searched for the perfect meringue. I've tried all methods and always had my meringues weep so badly that it would slide of the pie and I'd have to "drain" my pies before serving...