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Meringue for Pies

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Meringue for Pies

Clara Ward
Course Dessert

Ingredients
  

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla

Instructions
 

  • Beat egg whites and cream of tartar until foamy.
  • Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat.
  • Add vanilla.
  • Heap meringue onto the hot pie filling; spread over filling, carefully sealing meringue to the edge of the crust to prevent shrinking or weeping.
  • Bake about 10 minutes or until a delicate brown.
  • Place the pie away from drafts, on a rack to cool.

Notes

8-Inch Pie
– 2 egg whites
– 1/4 teaspoon cream of tartar
– 1/4 cup sugar
– 1/4 teaspoon vanilla
9-Inch Pie
– 3 egg whites
– 1/4 teaspoon cream of tartar
– 6 tablespoons sugar
– 1/2 teaspoon vanilla
10-inch Pie
– 4 egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup sugar
– 3/4 teaspoon vanilla
via Betty Crocker
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