ISO--Meringue
#1
Super Member
Thread Starter
Join Date: Aug 2009
Location: Illinois
Posts: 1,821
ISO--Meringue
At restaurants they have these humongous meringues that are taller than the filling. How do they do that? I have a recipe to add a cooked cornstarch mixture to the whipped egg whites and this keeps it from weeping but it doesn't seem to make the meringue any taller. I'd like to do a cream pie senseation for Thanksgiving. Any suggestions?
#8
Senior Member
Join Date: Aug 2010
Location: Southeastern Indiana
Posts: 363
I use powdered meringue mix that I get from bulk food stores. Beat eggwhites as usual and sweeten with sugar. I don't use quite as much sugar as the recipe calls for. Mix1/4 cup water and 3 tablespoons meringue mix and beat it until it is stiff. Mixthe two together and beat well. Put on pie. Bake at 350 degrees for 15 minutes. Perfect every time. I like to take a pie to every pitch-in meal at church, etc. They always say they are too pretty to cut, but they do and I always come home with an empty pie pan.
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butterflywing
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08-30-2010 05:45 PM