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Makes
Topping for one pie
Author Notes
My family really likes cream pies with good meringue topping. After years of cooking, I came across a secret to keep the meringue soft. This was in an old Saddle Mountain Church Cookbook in Alleghany County, NC. I have been using this and it really helps to keep the meringue from getting tough. —LelaFaye
Ingredients
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1 tablespoon
cornstarch
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2 tablespoons
water
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3
egg whites
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6 tablespoons
white sugar
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1/4 teaspoon
xeam of tartar
Directions
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Mix cornstarch and water to blend and cook (I do this in the microwave) until very thick and cool completely.
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Beat room temperature egg whites with cream of tartar until foamy and start adding sugar gradually to solf peaks. Beat in cold cornstarch/water mixture and continue to beat to soft peaks - but not dry. Spoon onto pie and bake at 350 degrees for 15 minutes or until lightly browned.
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