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Monday, July 25, 2011

Perfect Meringue

I am no baker. I can bake salmon, protein bread & banana bread (not at the same time, of course) but that's about it.

My sister from another mister, however, is a pretty good baker and that's why we're friends ;-)
(check out her blog, You're baking me crazy)
So this one's for her- and any other readers who may be interested.

I just came home from visiting my family in IL where there is always lots of eating going on and we can always count on Grandma Betty having something sweet for us to have after dinner. She shared these recipes with me one night out of her church's cookbook (Heavenly Delights- clever) She told me that her pies are always requested to make an appearance at any church function and normally she does something with a meringue topping.



These are the two Meringue recipes that she follows from her church cookbook:


Meringue Topping
3 egg whites
¼ tsp cream of tartar
6 tbls sugar
½ tsp vanilla


Beat egg whites with cream of tartar until frothy- gradually add sugar 1 tbls at a time. Continue to beat til stiff and glossy. Pile meringue on filling being careful to spread to the edge of crust- adds peaks.
Bake 400* 8-10mins


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Perfect Meringue
½ cp water
1 tbsp cornstarch
3 tbsp sugar
3 egg whites
¼ tsp salt
1 tsp vanilla

Have egg whites at room temperature. Cook water, cornstarch and sugar. Cool and add to stiffly beaten egg whites. Add salt and vanilla. Top pie and brown at 350* for 15 mins.


So, uhmm, if anyone was just inspired and runs to their kitchen to bake up some meringue topping deliciousness, I will volunteer to taste-test for you. You know, cuz I'm just a good friend like that. :-)