Tips for Meringue-topped Pies and Desserts
Pies & Pastries
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
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996