REC - Meringue
 

* Exported from MasterCook *

Meringue

Recipe By : Heloise
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Egg whites -- at room
-temperature
1/4 ts Cream of tartar
1 d Salt
9 tb Sugar -- level tablespoons

Note: 3 eggs is the minimum per pie. If using more, increase sugar
by
three level tablespoons per additional egg.

1. Beat eggs until stiff (but not dry). Sprinkle cream of tartar
and a dash of salt over whites, and beat lightly.

2. Slowly add sugar, beating constantly.

3. Test meringue to make sure that all sugar is dissolved, by
rubbing a little between your fingers or between the tip of your
tongue and the roof of your mouth. If there is any graininess,
continue beating until meringue is completely smooth.

4. Cover pie filling with meringue, being sure that meringue
touches the edges of the crust all the way around. This will prevent
shrinking.
5. Place pie on the middle shelf of a 350F oven, and bake for 12-15
minutes, or until nearly as brown as you want. Then, turn the oven
off and open the door slightly so the pie will cool slowly.

6. Immediately cut the meringue as soon as pie is removed from
oven. Dip a thin knife in hot water and cut through just the meringue,
not the pie, cutting it into serving sized pieces.