Best 4 Never Fail Meringue Recipes

NEVER-EVER-FAIL MERINGUE

Steps:

• Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
• Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
• Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

NEVER FAIL MERINGUE

Steps:

• Blend cornstarch and cold water in saucepan. Add boiling water.
• Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
• Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
• Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
• Bake at 350 degrees for at least 10 minutes

NEVER FAIL MERINGUE

Steps:

• 1. Mix cornstarch and water.bring to a low boil and cook until it is clear-- set aside and cool This recipe is for just 2 eggs and if you use 3 eggs you must make 1 1/2 times the recipe. So for every egg you add you have to adjust the recipe and the sugar.(2 tbl per egg)
• 2. Whip 2 egg whites, pinch salt and 4 tbl. sugar,1 at a time. test a little of the mix and make sure the sugar is completely dissolved(I put a little on my finger and rub back and forth, if it's dissolved it will be smooth).
• 3. Add cooled cornstarch mix (be sure there is no heat in it) to partially whipped egg whites. Beat to right consistancy or until when you run a knife through it it makes a seperation.
• 4. Put on your pie and bake in a 325* oven until a beautiful brown. It usually takes me 20 min. Cool out of draft. Meringue should be cooked slowly so it sets good.

NEVER FAIL LEMON MERINGUE PIE

Steps:

• 1. Instructions for Meringue: Mix Sugar, salt, cornstarch and water in a small sauce pan. Add small amounts of water and make sure mixture is very smooth, no lumps. Put over medium heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture will be slightly thicker. Set in fridge to cool while working on the filling.
• 2. Pie Filling-In a medium sauce pan mix both amounts of cornstarch, sugar and water, Cook this mixture in the same manner as the first mixture that you made, reduce heat to medium low. (This one however will become very thick, don't over cook as you will not be able to pour this out of the pan. I shoot for just thicker then set up pudding). Remove from heat. Mix your egg yolk and then add half the cooked mixture to the egg yolk stirring the whole time. This to temper the eggs and not cook them. After this half is mixed thoroughly, add it back to the remaining mixture and mix just as well. Add cubed butter, lemon juice (if adding lemon zest and food coloring do so now as well) to mixture and stir till fully melted. Mixture will still be very very thick. Pour in pre-cooked 9" Pie Shell.
• 3. With a mixer start mixing your egg whites. Once they turn white and begin to fluff up add your cream of tarter, mix thoroughly. Take the first mixture that you cooked and start adding little bits of it to the egg whites and continue to mix till you can form stiff peaks. Scoop and top pie. Bake till golden brown on 325. Takes about 20 min in my oven. This form of meringue does not shrink once it cools in the fridge. Cool for 3 hours or over night if you can.