Meringue That Will Not Bead or Create Wateriness

5.0(6)

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."

by foodtvfan·published 2005-08-15

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Dessert

Servings

1 pie

Total time

25 min

prep 20 min

Calories / serving

346 kcal

Ingredients (4)

serves

3 egg whitesegg
3 tablespoons ice water or 3 tablespoons shaved iceice
1 teaspoon baking powderbaking-powder
6 tablespoons granulated sugarsugar

Instructions (8 steps)

01Place 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.
02Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
03Now fold in each Tablespoon of sugar gradually.
04When all the sugar has been added, whip the mixture again until stiff.
05When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
06Preheat oven to 425 degrees Fahrenheit.
07

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