-
-
My review
Meringue I
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.'"
Added to shopping list.
Go to shopping list.
Ingredients
servings 57Original recipe yields 8 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (225 degrees C).
- 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.
- 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.
- Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
- Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
- Bake in preheated oven for 12 minutes or until golden brown.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2021 Ratings
-
-
-
-
-
Most helpful positive review
11/30/2004
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 reci...
Most helpful critical review
12/21/2007
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 s...
Most helpful
Most positive
Least positive
Newest
12/21/2007
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 s...
1/23/2007
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 po...
11/30/2004
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 reci...
1/22/2005
This is the yummiest, easiest, meringue recipe. I put it on "grandmas lemon meringue pie" It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I hi...
6/20/2011
OMFG! they taste like burnt fried eggs coated with corn syrup, and they look like dried up grandma fingers! I threw up...LEGIT!
12/11/2009
This was my first attempt ever at a meringue. I was under the impression that meringue only consisted of egg whites and sugar. I've also heard that based on only those ingredients, most of the...
2/16/2008
This is the best meringue recipe I have found. It is very easy to make and consistently comes out beautifully. The only remark I have, is that the recipe might be confusing to some in that the ...
4/23/2011
This was an absolutely MISERABLE experience for me :( Like another review, my syrup/gel made horrible horrible little beads in the "meringue". I never could get those out. Didn't get "Peaks" ...