Meringue Topping
Are you making a Chocolate, Lemon, or Coconut Meringue Pie? Here are four easy steps to make a delicious meringue topping.
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Step 1. In glass mixer bowl (do not use plastic) beat egg whites with the vanilla and cream of tartar at medium speed for about 1 minute or till soft peaks form. The egg white foam will turn white and the tips of the peaks will bend over in soft curls when beaters are removed.
Step 2. Gradually add the sugar, 1 tbls at a time, beating at high speed about 4 minutes till mixture forms stiff, glossy peaks. Using a rubber spatula guide egg whites toward beaters to thoroughly beat in sugar.
Step 3. When the mixture reaches stiff peasks, the foam becomes even whiter and forms glossy peaks that stand up straight when beaters are removed. Rub a little meringue between your fingers. If sugar is completely dissolved, you will not feel any granules.
Step 4. Immediately spread the meringue over the hot filling. Spoon meringue around the edges first, spreading toward the center. To prevent shrinkage of the meringue during baking, be sure to seal the meringue to the crust all around pie. Bake pie as directed for you pie recipe.
Be creative…Sprinkle browned coconut on top of your coconut pie. As soon as the chocolate pie is removed from the oven, garnish with chocolate sprinkles or place a strawberry in the center. For your Lemon pie, put meringue in pastry bag and using a star tip place meringue in little droplets over entire top of pie, upon removing from oven, garnish with a slice of lemon that is split halfway in middle, twisted to form an S shape and place it in the center of the pie.
Hint: It is easier to separate cold eggs, but for best results, bring them to room temperature before beating. Being careful not to get even the smallest amount of the yolk as this can prevent the whites from whipping.
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