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Never Fail Meringue
1 T sugar 1 T corn starch 1/2 cup water Cook til thick and clear, stirring constantly Set aside. Beat 3 or 4 egg whites until frothy, adding 1 T of sugar for EACH egg white used. Beat until very stiff. Remove beater and add the cooked mixture. Fold gently. spread on top of pie and bake at 350 12-15 minutes until lightly browned. This is wonderful on the Mom's Chocolate Pie in the "pie" section here, OR on any soft pie. |
I'll try this.........i always used cream of tarter :D
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thanks for the recipe
Originally Posted by daesy3
Never Fail Meringue
1 T sugar 1 T corn starch 1/2 cup water Cook til thick and clear, stirring constantly Set aside. Beat 3 or 4 egg whites until frothy, adding 1 T of sugar for EACH egg white used. Beat until very stiff. Remove beater and add the cooked mixture. Fold gently. spread on top of pie and bake at 350 12-15 minutes until lightly browned. This is wonderful on the Mom's Chocolate Pie in the "pie" section here, OR on any soft pie. |
Do you have to completely cool the syrup before you add it to the beaten whites or can you use it while it's still hot?
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