Meringue Pie Topping
Preparation info
Yield: enough for
2
pies, 10 inches in diameterDifficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
It is important not to let the meringue mixture get to stiff peaks before you add the cornstarch mixture. You can cook the cornstarch mixture before you whip the egg whites if it is difficult for you to do both at the same time, but only just before (within a few minutes), and you must transfer the cornstarch mixture from the hot pan to a bowl or it will continue to cook and thicken from the residual heat.
Ingredients
1¼ cups 300 ml 2 or 3 drops 10 ounces 285 g 2 tablespoons 16 g ¾ cup 180 ml 2 teaspoons 10 ml
Method
- With the mixer at high speed, whip the egg whites with the lemon juice until tripled in volume. Gradually add the sugar, lower the speed to medium, and continue whipping until soft peaks form.
- While the egg whites are whipping (keep an eye on them), place the cornstarch in a small saucepan, gradually add the water, and stir until smooth. Bring to a simmer while stirring constantly. Once the mixture becomes translucent, continue cooking about 30 seconds longer. Remove from the heat and stir in the vanilla.
- Immediately add the cornstarch mixture to the egg whites, turn the mixer back to high speed, and whip the meringue to stiff peaks. Be careful not to overwhip.