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-> [Pastry, Tarts & Pies] -> [Meringue for pies Recipe] |
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Meringue for pies
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| Artist: |
_ |
| Categories: |
Pastry, Tarts & Pies |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| | Egg whites | | 1
| tsp | Cream of tartar | | 1
| pinch | Salt | | 6
| tbsp | Sugar |
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Procedures:
| 1 | Beat the egg whites till they form soft peaks. | | 2 | Add the cream of tartar and salt and continue beating till the whites are stiff but not dry. | | 3 | Add sugar, a little at a time, beating it in well. | | 4 | Spread the meringue over the pie, being certain to cover the surface completely, including the edge of the crust. | | 5 | If you are deft with the pastry tube, you may pipe the meringue over the pie, using a #6 rosette tube. | | 6 | Bake the meringue at 350 degrees 15 to 18 minutes, or until it is lightly browned. | | 7 | Note: the secret to keeping the meringue from shrinking is to make sure there are no gaps between the pie crust and the meringue |
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