Tuesday, March 01, 2016

#3783 - Meringue (for pies)

(by Shirley McNevich)

3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar

In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of your pie filling (using a spatula) and make sure you spread it all the way to the edges to seal the pie. Wet your index finger, start in the center of the pie and lightly make a spiral from the center and continue until you get to the edge. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. When ready to serve, wet your knife to cut through the meringue, then slice the rest of the way through the pie.

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