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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 223g Recipe makes 1 pie) |
||
| Calories 346 | ||
| 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 528mg | 22% | |
| Potassium 163mg | 4% | |
| Total Carbohydrate 77.4g | 25% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 76.2g | ||
| Protein 10.8g | 21% | |
Meringue That Will Not Bead or Create Wateriness
By: foodtvfan
Aug 15, 2005
Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."
1 pie
Ingredients
- 3 egg whites
- 3 tablespoons ice water or shaved ice
- 1 teaspoon baking powder
- 6 tablespoons granulated sugar
Directions
1
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.2
Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.3
Now fold in each Tablespoon of sugar gradually.4
When all the sugar has been added, whip the mixture again until stiff.5
When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.6
Preheat oven to 425 degrees Fahrenheit.7
Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.8
Cool on wire rack, and refrigerate as usual.
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- Course > Desserts > Pies & Tarts
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Featured Reviews for This Recipe
From: Chef #801267
On Nov 30, 2008
First time that I have ever made a Meringue that did not bead or water collecting between the meringue and the custard. Love it, the only thing that I can say is that next time I will add a little more sugar. It is not quite sweet enough,
From: puppitypup
On Jan 26, 2008
OUTSTANDING! This recipe truly lived up to it's name. Even on day two, the meringue was still perfect - no shrinkage at all! Edited to say that I made this again on hubby's birthday and it worked perfectly again! I did learn an important lesson though, don't pile it on so high that it won't fit in you pie keeper :lol: Thanks again FoodTVFan
From: Sharon loves her kids
On Jun 13, 2007
"you have to try this!", my meringue pie looked almost too good to cut! Thanks for the great tip
From: Ransomed by Fire
On Jun 25, 2009
This may be a really good recipe, but it was my first time making meringue; so it just didn't quite work out. I could not get the egg white mixture to thicken enough to hold a fork up. It did work okay for what ti was though. I ended up baking it even though I knew it wasn't thick enough, and it worked; it just didn't work as well as it could have. It ended up kind of flat. So, I'm going to try to find a clearer, easier recipe to start with. Thank you anyway!
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