Magic Meringue Topping Recipes

CLASSIC MERINGUE PIE TOPPING

Steps:

• Gather the ingredients.
• In a mixing bowl-preferably stainless steel or glass- beat the egg whites and a pinch of salt using the low speed of an electric mixer until they are frothy.
• Add the cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.
• With the mixer running, add the sugar a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.
• Continue beating until the peaks are firm but still glossy. Add the vanilla .
• Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.
• Bake at 350 F/180 C/Gas Mark 4 for about 12 minutes for 2 egg whites or about 15 minutes for 3 egg whites.
• Serve and enjoy.

MAGIC MERINGUE TOPPING

Steps:

• 1. Separate yolks from whites and allow whites to warm up to room temperature. When whites are room temp, sprinkle in baking powder. Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
• 2. Preheat the oven to 400 degrees. Gently spread the meringue on the pie and make sure the edges touch the crust all the way around. Leave the middle higher than the sides. For pretty design, take the back of the wooden spoon or spatula and touch the meringue lightly and lift it up quickly to form tall peaks.
• 3. Place the pie in the oven that's preheated and leave until tips of peaks are golden brown. Watch closely so it does not burn! Anywhere from 5-10 minutes approximately. The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

MERINGUE TOPPING

Steps:

• In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add sugar tablespoon by tablespoon as mixer is running. Continue to beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto hot chocolate.

MILE-HIGH MERINGUE TOPPING

Steps:

• With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.
• Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.
• If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it-a minute or two is all you need.

MERINGUE TOPPED MAGIC COOKIE BARS

Steps:

• 1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
• 2. Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
• 3. Pour sweetened condensed milk evenly over crumb mixture.
• 4. Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
• 5. Bake for 15 minutes.
• 6. While cookie bars are baking, prepare the meringue. Beat 3 egg whites until frothy. Gradually add 1 cup of brown sugar. Beat until stiff peaks form about 7 minutes.
• 7. Spread meringue over cookies. Bake at 350 for another 15 minutes.
• 8. Loosen from sides of the pan while still warm. Cool on wire rack. Cut into bars.
• 9. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces.