Meringue I

Meringue I

This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'

Active Time
0 mins
Total Time
0 mins
Yield
2

How to Make It

1. Step
Preheat oven to 450 degrees F (225 degrees C).
2. Step
In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
3. Step
In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
4. Step
Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
5. Step
Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
6. Step
Bake in preheated oven for 12 minutes or until golden brown.

Ingredients

  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • ½ cup water
  • 3 large egg whites egg whites
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 5 tablespoons white sugar

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