This is an easy recipe for a tall meringue that can be used with any pie."Good basic recipe. My nieces and I used this meringue on a Lemon Meringue Pie. As our photo shows, the pie filling was a little loose but the meringue turned out wonderfully. This was the first time my nieces have made a meringue using the "egg white method" (their mother uses meringue powder). We found this recipe to be easy to make and it produced a feathery, light meringue that was tasty and melt in our mouth good. The only thing I would add to the recipe is a method tip...use a glass or stainless steel mixing bowl, DO NOT use a plastic bowl." - sgrishka
Yield: 10 Servings Ready in 15 minutes
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Basic Meringue Preparation
In a clean and dry bowl, beat egg whites with cream of tartar until foamy. Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy - meringue should be able to hold a firm peak. Beat in vanilla.
Spoon meringue on top of warm filling, making sure that it completely seals to the crust all the way around. Bake at 400 degrees for 10 minutes until golden brown. Let cool completely before serving, and keep any leftovers refrigerated..
Notes: Successful meringue depends on several things. The egg whites should be at room temperature. Use a glass or stainless steel bowl (not plastic). The bowl should be free of any residue. Even a speck of egg yolk will prevent the whites from whipping. Incorporate the sugar very slowly. And then...be patient! It takes a while. Humidity can also be a factor.
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