| Meringue is an alternative to crust for topping a pie. It covers the
pie filling in the same manner as the top crust of a pie and it adds it's
own flavor to the pie.
- Separate 3 eggs whites from the yolks when the eggs are still
cold. Then allow the egg whites to become room temperature before
starting to beat them.
- When eggs whites are room temperature, begin by whipping the
whites to a soft peak.
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- Add a pinch of salt and 6 tablespoons of powdered sugar. Add
sugar gradually, 1 or 2 tablespoons at a time while beating continuously.
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- Beat until sugar is dissolved and meringue appears glossy and
forms stiff peaks.
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- Add ¼ tsp. of cream of tartar and beat just enough to
mix thoroughly. Do not over beat.
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- To check to see if the sugar is completely dissolved, rub a
little of the meringue between your fingers. If sugar is dissolved
it will feel smooth and not be gritty.
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- Spread the meringue over the top of hot pie filling, making
sure it is spread so that it is touching the crust around all
the edges.
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- With the back of the spoon, swirl the meringue and pull up to
form decorative peaks in the meringue.
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- Bake the meringue at 350° F for approximately 15 minutes
or until it is lightly browned. Watch carefully so that it does
not brown too quickly.
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