If dissolving the sugar completely while beating the meringue for, say,
lemon meringue pie, is important, can an equal amount (by weight) of
powdered sugar be used instead?

Have you actually done this?

I'm just curious. And all this chatter about lemon meringue pie has me
jonesing for a little one ‹ I have a 7" metal pie tin I could use. It
would probably work out to maybe two 'regular' pieces.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

Melba's Jammin' wrote:
> If dissolving the sugar completely while beating the meringue for,
> say, lemon meringue pie, is important, can an equal amount (by
> weight) of powdered sugar be used instead?
>
snip
> -Barb, Mother Superior, HOSSSPoJ
It would seem to make sense that this would be so. I checked all the
various meringue recipes on the Food Network -- including the food geek,
Alton Brown -- and none of the recipes use powdered sugar or suggest that it
could be done. I'm sure that I have seen Ina Garten use powdered sugar, but
I could find no recipe that supports this.
Janet

"Melba's Jammin'" > wrote in message
...
> If dissolving the sugar completely while beating the meringue for, say,
> lemon meringue pie, is important, can an equal amount (by weight) of
> powdered sugar be used instead?
>
> Have you actually done this?
>
> I'm just curious. And all this chatter about lemon meringue pie has me
> jonesing for a little one < I have a 7" metal pie tin I could use. It
> would probably work out to maybe two 'regular' pieces.
> --
> -Barb, Mother Superior, HOSSSPoJ


No but

Dimitri

Ingredient Substitutions


sugar

Substitution: SUGAR, CONFECTIONERS  1 cup = 1/2 cup plus 1 Tbsp granulated
sugar

On Sat 31 Jan 2009 02:02:03p, Melba's Jammin' told us...

> If dissolving the sugar completely while beating the meringue for, say,
> lemon meringue pie, is important, can an equal amount (by weight) of
> powdered sugar be used instead?
>
> Have you actually done this?
>
> I'm just curious. And all this chatter about lemon meringue pie has me
> jonesing for a little one ‹ I have a 7" metal pie tin I could use. It
> would probably work out to maybe two 'regular' pieces.

I routinely use this meringue for my lemon pie. The amounts are for a 10"
pie, but you can do the math. Procedure is the same.

7 ea Large egg whites
1/2 ts Cream of tartar
1 2/3 c Powdered sugar


--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Saturday, 01(I)/31(XXXI)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 1dys 6hrs 20mins
************************************************** **********************
Do I mind if you smoke? No -- do you mind if I fart?
************************************************** **********************

Dimitri wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>> If dissolving the sugar completely while beating the meringue for, say,
>> lemon meringue pie, is important, can an equal amount (by weight) of
>> powdered sugar be used instead?
>>
>> Have you actually done this?
>>
>> I'm just curious. And all this chatter about lemon meringue pie has me
>> jonesing for a little one < I have a 7" metal pie tin I could use. It
>> would probably work out to maybe two 'regular' pieces.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>
> No but
>
> Dimitri
>
> Ingredient Substitutions
>
>
> sugar
>
> Substitution: SUGAR, CONFECTIONERS  1 cup = 1/2 cup plus 1 Tbsp
> granulated sugar

Also, all powdered sugar I know of in th US contains corm starch.
To prevent caking, I suppose. Since I'm allergic to corn, I grind what I
need in a whirly coffee grinder...

Dave Bell > wrote in news:Ws6hl.3332$PE4.954
@nlpi061.nbdc.sbc.com:


> Also, all powdered sugar I know of in th US contains corm starch.


In Oz, that's called Icing Sugar Mixture. But ours has Tapioca mixed in
it.... it used to be Cornflour.


The 'Mixture' gives a soft set for icing etc, whereas the Pure Icing Sugar
gives a hard set.

Recipe is included.........

http://www.csrsugar.com.au/CSRViewRecipe.aspx?id=1218


--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo straniero
venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli offro fame,
sete, marce forzate, battaglie e morte. Chi ama la Patria mi segua.

—Garibaldi, Giuseppe

In article >, "Nexis" >
wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > If dissolving the sugar completely while beating the meringue for, say,
> > lemon meringue pie, is important, can an equal amount (by weight) of
> > powdered sugar be used instead?
(snipped)
> Barb,
>
> Grandma Ma used powdered sugar in hers, which everyone raved about...but I
> am almost certain there was a measurement change?

I'm sure of it, Kimberly. Four ounces for a cup of powdered sugar,
seven ounces for a cup of granulated.

> I'll ask Mom...she might
> not remember either, but it's worth a try

Thanks. Greet her for me! She's a very nice woman.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!