High Altitude Meringue For Pie Recipes

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HIGH ALTITUDE MERINGUE FOR PIE



High Altitude Meringue for Pie image

Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.

Provided by PAT79

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
½ cup water
3 egg whites

Steps:

  • In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
  • Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.3 mg, Sugar 9.5 g

MILE HIGH MERINGUE



Mile High Meringue image

Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,

Provided by PaulaG

Categories     Dessert

Time 45m

Yield 1 pie

Number Of Ingredients 7

3 egg whites, room temperature
3 tablespoons sugar
1 tablespoon cornstarch
1 pinch salt
1 teaspoon lemon juice
1/2 cup water
6 tablespoons sugar

Steps:

  • In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
  • Bring to a slow boil over medium heat and stir until clear and thick.
  • Set aside and cool completely.
  • In a large bowl, beat the egg whites until soft peaks form.
  • Gradually add cooled cornstarch mixture, beating until mixture thickens.
  • Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
  • Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

Nutrition Facts : Calories 521.9, Fat 0.2, Sodium 324.8, Carbohydrate 121.8, Fiber 0.1, Sugar 114, Protein 10.8

MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

An excellent lemon meringue Pie, that all family members love, and if you have a big family be prepared to make two!!

Provided by Chef mariajane

Categories     Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
8 large egg yolks (reserve 4 egg whites for meringue)
2 tablespoons lemon zest, grated
2 tablespoons unsalted butter, cut into pieces and softened
1 (9 inch) pie crusts, fully baked and cooled
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
1 pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

  • If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
  • FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
  • FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
  • With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
  • Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

Nutrition Facts : Calories 444.1, Fat 15, SaturatedFat 5.3, Cholesterol 192.1, Sodium 247.2, Carbohydrate 73.4, Fiber 1.1, Sugar 57.2, Protein 6

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