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Tips for Meringue-topped Pies and Desserts

Author/Submitted by:
Servings: 1
Categories: Information / Pies & Pastries

Ingredients:

Directions:
Use a stainless steel or glass bowl to beat the egg whites. Aluminum bowls will turn the egg whites gray, and copper-lined bowls will turn the egg whites green. The mixing bowl and beaters must be completely grease-free. Carefully separate the egg whites from the yolks. (They separate best when eggs are cold). Egg whites should be at room temperature when beaten. This will increase the volume, making a higher, more impressive meringue. Add the sugar gradually and continue beating until the sugar is completely dissolved. To determine if the sugar is dissolved, rub a small amount between your fingers to make sure it feels smooth and there is no grittiness. Refrigerate meringue pies after 1 hour of cooling. Insert toothpicks halfway into the pie and cover it with plastic wrap. Chill it for 3 to 6 hours; remove the tooth picks before serving. Store any leftover pie in the refrigerator. For perfect slices of meringue-topped pie, dip the knife in water before cutting. Wipe the knife clean between each slice. Hints from Pillsbury Bake-Off Pies and Desserts. Their Classic Cookbooks collection. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996


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