Joan Anderson, La Crosse, WI
The following information was passed on to
me from my mother on Meringue: “To make pie meringues
light and fluffy, add a little baking powder with the sugar.
Do not add the sugar until the egg whites have been beaten
stiff, but not dry. Add the sugar gradually. To bake meringue
pies, use a slow oven, 300 degrees, for about 20 minutes.
If beads form on top, too much sugar has been added, or sugar
has not been well beaten in. If frothy, it contains too little
sugar. If it runs, the oven was too hot. If it shrinks, the
meringue was not extended to the edge of the shell or baked
in too hot of an oven.”
3 egg whites, room temperature
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla until soft peaks
form. Whites will whip fluffier if they are at room temperature.
Gradually add sugar and baking powder, beating until stiff
and glossy and all sugar is dissolved. Spread meringue over
filling (at room temperature), sealing meringue to edges of
pastry all around. Bake at 300 degrees for 15–20 minutes
or until peaks of meringue are golden brown.