I'm trying Joy of Cooking's recipe for meringue where you make a cornstarch paste to add to meringue to stabilize it. If I'm doubling my meringue recipe for two pies, should I double the paste too?
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Sarah is Food52's senior staff writer & stylist.
I'm not an expert on meringue but I assume that you have to double all parts of the recipe in that case. I'd recommend making one meringue and then the other (not simultaneously) in case your bowl is too small for the volume!
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