HIGH ALTITUDE MERINGUE FOR PIE
Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.
Provided by PAT79
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
- Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.3 mg, Sugar 9.5 g
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david zelen
[email protected]This meringue recipe is a lifesaver for high-altitude bakers. It's the only one I've found that consistently works.
Rezaul Rezaul
[email protected]I've tried a few different high-altitude meringue recipes, and this one is by far the best. It's easy to make and always turns out perfect.
Mohammed Latif Latif
[email protected]This is the best high-altitude meringue recipe I've found. It's easy to make and always turns out perfect.
Victoria Larbi nyinaku
[email protected]I've been using this recipe for years, and it never disappoints. My meringue always turns out perfect.
Deepak Saud
[email protected]I'm not a huge fan of meringue, but this recipe changed my mind. It's so light and fluffy, and it doesn't have that overly sweet taste that I usually associate with meringue.
Mayon Yumeth
[email protected]This recipe is a bit more work than some other meringue recipes, but it's worth it. The results are amazing.
kerrie 's adventure
[email protected]I love the way this meringue browns in the oven. It gets a beautiful golden color.
T T V Islamic
[email protected]This is my go-to meringue recipe for high-altitude baking. It's never failed me.
muhofa james
[email protected]I've tried this recipe a few times now, and it always turns out great. My meringue is always light and fluffy, and it holds its shape perfectly.
Rafi Malik
[email protected]This recipe is a keeper! My meringue turned out perfectly, and it was so easy to make. I'll definitely be using it again.
Lucky No time
[email protected]I love this recipe! It's so easy to follow and my meringue always turns out perfect. I've used it to make pies, cakes, and even macarons.
Shakir Halwai
[email protected]This is the best meringue recipe I've ever used, hands down. It's so easy to make and it always turns out perfect. I highly recommend it!
Sem Josua
[email protected]I'm so glad I found this recipe. I've been looking for a high-altitude meringue recipe that actually works, and this is it! My meringue turned out perfectly, and my pie was a huge success.
Haliu Ali
[email protected]This meringue recipe is amazing! It's so easy to make and it always turns out perfect. I've used it to make pies, cakes, and even macarons, and it's always a hit.
Jared Villegas
[email protected]I was skeptical at first, but this recipe really does work! My meringue turned out perfectly, and my pie was a hit. I'll definitely be using this recipe again.
Hasnain H_A
[email protected]This recipe is a lifesaver! I've been struggling to make meringue at high altitude for years, and this is the first recipe that has given me perfect results. Thank you!
Sondha Chondo
[email protected]I've tried so many meringue recipes at high altitude, and this is the only one that has ever worked for me. It's so easy to make and always turns out perfect.
Omolara Ogbewe
[email protected]This meringue recipe is a game-changer for high-altitude baking! I was so impressed with how well it turned out - it was light, fluffy, and held its shape perfectly. I used it to make a lemon meringue pie, and it was the best meringue I've ever had.