“HINTS ON MERINGUE”
Posted on 20 October 2007 under Recipes
1) To keep Meringue from falling on pies, bake it slowly, but as soon as the pie is removed from the oven, dip a thin knife in hot water and cut through the Meringue, not the pie, in serving pieces.
2) Egg whites for Meringue should always be room temperature before beating. And it should take a minimum of three eggs per pie.
3) After eggs are beaten stiff, but not dry. Sprinkle 1/4 teaspoon of cream of tartar and a dash of salt on top and beat slightly.
4) Add slowly 3 level teaspoons of sugar for each egg white, beating all the while.
5) Always have the Meringue touching the edges of the crust. This prevents shrinking.
6) If the pie is placed on the middle shelf (not the top) in your oven. It will brown evenly and the points or swirls on your on your meringue won’t burn.
7) When the Meringue is almost as brown as it should be, turn off the oven and open the door slightly. the Meringue will cool splitting. Don’t ever set the pie where cold drafts can get to it while it is hot. It must cool slowly.
Never place Meringue on any pastry until it has been tested for undissolved sugar. Put some of the Meringue between two finger tips and rub together and fill for sugar not dissolve. To correct this, beat the the Meringue some more. If this does not dissolve the sugar, your egg whites were not of room temperature when you first beat them
If you were like me I always had problems. So I hope this may help some one with their “MERINGUE”
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