Meringue That Will Not Bead or Create Wateriness

poniedziałek, 3 lutego 2014

Meringue That Will Not Bead or Create Wateriness

Time: 25 mins


  • 3 egg whites
  • 3 tablespoons ice water or 3 tablespoons shaved ice
  • 1 teaspoon baking powder
  • 6 tablespoons granulated sugar


  • 1 Place 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.
  • 2 Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
  • 3 Now fold in each Tablespoon of sugar gradually.
  • 4 When all the sugar has been added, whip the mixture again until stiff.
  • 5 When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
  • 6 Preheat oven to 425 degrees Fahrenheit.
  • 7 Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
  • 8 Cool on wire rack, and refrigerate as usual.

0 komentarze :

Prześlij komentarz