Meringue That Will Not Bead Or Create Wateriness Recipes

NEVER-EVER-FAIL MERINGUE

Steps:

• 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.

MERINGUE THAT WILL NOT BEAD OR CREATE WATERINESS

Steps:

• Place the egg whites, ice water and baking powder in a medium bowl and beat vigorously with wire whisk or electric mixer until egg whites are very stiff.
• Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
• Now fold in each Tablespoon of sugar gradually.
• When all the sugar has been added, whip the mixture again until stiff.
• When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
• Preheat oven to 425 degrees Fahrenheit.
• Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
• Cool on wire rack, and refrigerate as usual.

NO WEEP, NO SHRINK MERINGUE

Steps:

• Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
• Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.