Meringue I

This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells.

• Calories: 57 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons white sugar
• ½ teaspoon vanilla extract
• ½ cup water
• 3 egg whites
• 2 tablespoons cornstarch
• 5 tablespoons white sugar

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (225 degrees C).

Step 2

In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.

Step 3

In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.

Step 4

Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.

Step 5

Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.

Step 6

Bake in preheated oven for 12 minutes or until golden brown.