Meringue For Pies
Here is a great recipe for Meringue right from Grandmothers old recipe cards. Of course Grandmother used an old hand rotary mixer/beater and not an electric one!
Ingredients
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup superfine sugar
Directions
- Put the egg whites and cream of tartar into a mixing bowl and beat with an electric mixer until you form stiff but moist peaks.
- You want to beat it to the point where if the bowl were inverted, the egg whites would not slip out.
- Very gradually add and beat in the superfine sugar and beat until stiff and shiny.
- The meringue is now ready to put onto a 9 inch pie.
- Spread the meringue onto the pie being sure the meringue touches the pastry all the way around so it forms a seal.
- Swirl some peaks and points with your spatula.
- Bake in a preheated 375˚F oven just until the tops become golden then cool at room temperature before cutting. Watch it carefully so it does not burn.
- Meringue pies are best the day they are made.
