MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Taj Killsontop
tk@hotmail.comThis crust is simply delicious! It's the perfect combination of sweet and tart, and it pairs perfectly with any pie filling. I'll definitely be making this again and again.
Shaswat Raj Chaudhary
r41@hotmail.comI'm so glad I found this recipe. It's the perfect way to use up leftover egg whites, and it's so much better than a traditional pie crust. I'll definitely be making this again.
roblox cookie
robloxc0@aol.comThis crust is the perfect way to add a touch of elegance to any pie. It's so beautiful and impressive, and it's sure to wow your guests.
Bethany Seaton
b-s52@yahoo.comI love that this crust is gluten-free. It's the perfect way to enjoy a delicious pie without feeling guilty.
Jawel Jawel
j-j@yahoo.comThis crust is a game-changer! It's so much easier to make than a traditional pie crust, and it's just as delicious. I'll definitely be using this recipe again and again.
Essam Zabad
essam36@hotmail.comI was pleasantly surprised by how easy this crust was to make. It's so much lighter and flakier than a traditional pie crust, and it's the perfect complement to any pie filling.
Aliha Zia
aliha.z@yahoo.comThis recipe is a keeper! It's so easy to make and the results are amazing. I've already made it twice and it's been a hit both times.
Britney Carolyn
b_c74@gmail.comI'm not usually a fan of meringue, but this crust is an exception. It's so delicate and flavorful, and it pairs perfectly with the filling. I'll definitely be making this again.
Ashraful 32
32-a72@hotmail.comThis crust is simply divine! It's so light and flaky, and it melts in your mouth. I can't wait to try it with different pie fillings.
Kazi Shanto
k-s0@gmail.comI'm so glad I found this recipe. It's the perfect way to use up leftover egg whites, and it's so much better than a traditional pie crust. I'll definitely be making this again and again.
Anita Ishaya
a.ishaya51@gmail.comThis crust is a showstopper! It's so beautiful and impressive, and it always gets rave reviews from my guests. It's the perfect way to make any occasion special.
Saad Awan
s35@gmail.comI love the versatility of this crust. I've used it to make both sweet and savory pies, and it's always delicious. It's also a great way to use up egg whites.
Tony Fountain
t-fountain@gmail.comThis recipe is a lifesaver! I'm not a very experienced baker, but I was able to make this crust with ease. It's the perfect way to elevate any pie recipe.
Nga Tuyet
tuyetnga@hotmail.comI was skeptical about making a meringue crust at first, but I'm so glad I gave it a try. It's so much easier than I thought it would be, and the results are incredible. I'll never go back to a traditional pie crust again.
Zakir Fateh
fateh.zakir@hotmail.comThis crust is amazing! It's so light and airy, and it pairs perfectly with any kind of pie filling. I've made it with everything from fruit pies to cream pies, and it's always a hit.
Bxgpearl Dawxzkxd
db@yahoo.comI've tried many meringue crust recipes in the past, but this one is by far the best. It's so easy to make and it always turns out perfectly. I love that it's gluten-free too, so I can enjoy it without feeling guilty.
antonia magombedze
m.a21@yahoo.comThis meringue crust recipe was a game-changer for my pies! The crust turned out perfectly golden and crispy, and it held up beautifully under the weight of the filling. It's definitely my new go-to crust recipe.