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?

Try All recipes.com-are you using cream of tartar and cornstarch? I know cream of tartar makes the peaks stiffer so they should stand up really well. Good luck

Use an extra egg white.

I use the whites of four large eggs.1/4 tsp. cream of tarter. 6tbs, sugar. Make sure the sugar is dissolved well so it won't weep. It makes a very tall thick meringue.

no secret, just lots of extra egg whites!

I think they use powdered egg whites

I use the cornstarch mixture recipe but I make the recipe 1 1/2 times. Not only does it prevents weeping it will also help the meringue from shrinking the next day !

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.

Use FRESH cream of tarter and a cold bowl ( metal ) to whip up your egg whites. Make sure there isn't any of the yolk in the whites too.

try the boiling water recipe on the label of Clabber Girl Baking Powder and pile the meringue up as high as you want it. That meringue will not crack, weep or shrink