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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 350g Recipe makes 1 pie) |
||
| Calories 441 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 323mg | 13% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 97.0g | 32% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 89.6g | ||
| Protein 10.8g | 21% | |
Kittencal's Never-Fail Meringue (No More Watery Meringue!)
By: KITTENCAL
Dec 16, 2004
Preparing the meringue with this method produces the best texture and never gets runny, it will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.
1 pie
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 3 egg whites
- 7 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 1 pinch salt
Directions
1
In a saucepan, blend the cornstarch with the water.2
Add the boiling water, and cook, stirring until clear and thickened.3
Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).4
With an electric mixer, at high speed, beat the egg whites until foamy.5
Gradually add in the sugar; beat until stiff, but not dry.6
Turn the mixer to low speed; add in the salt and vanilla.7
Gradually beat in the cold cornstarch mixture.8
Turn the mixer onto high again; beat well.9
Spread the meringue over cooled pie filling sealing the meringue to the pie crust.10
Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
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Featured Reviews for This Recipe
From: Koechin (Chef)
On Jun 10, 2008
This deserves 10 STARS. What a winner! There are many happy people in Hattiesburg, Ms who now can have non-wheeping Meringue Pies. 
Thanks, Koechin
From: fishywitch
On May 12, 2008
I have always been afraid to try meringue but made a key lime pie today and wanted to top it with meringue. Your recipe sure came in handy and worked perfectly. I have conquered meringue thanks to you kittencal!! Thank you~you must be a goddess!!
From: cookinpotter
On Mar 27, 2008
i'm not going to rate this right now until i have a chance to try it again. i ruined a beautiful pie w/ this meringue, but i also accidently put in more salt than called for so hopefully that was the problem. the meringue was beautiful, but a couple hours later i poured about a cup of liquid out of the pie. by the next day the filling ended up turning to soup (it was a very thick custard pie) and the crust turned into mush. i ended up tossing the whole thing. i HOPE it's the extra salt i added. i'll try it again soon and will add stars when i see how it works.
From: ajb524
On Nov 24, 2007
I made this meringue to go on my chocolate pie (#110397). I've never been able to make a good meringue. This was so easy and good! Thanks!
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