Elisabeth Lambert Ortiz

For Meringue

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ingredients

  • 3 egg whites
  • 3 tablespoons sugar
  • Pinch salt

Method

Beat egg whites, sugar and salt together until the whites stand in peaks. Drop by spoonfuls to cover the pie filling. Bake in a 325°F (gas 3) oven for 15 minutes, or until the meringue is delicately browned.