Tuesday, June 1, 2010
Tips for Making a Really Great Meringue For Your Pie
Making a meringue for a cream pie can be intimidating, but it really is pretty simple.
You can find different recipes for making meringue.
They are pretty much the same.
But no matter the recipe, there are some things you can do to make sure your meringue comes out great every time.
First thing is to make sure you have ABSOLUTELY no yolk or shell or any bit of fat in the bowl you are using to make the meringue.
The whites need to be free of fat to get fluffy and white like you want.
Let the egg whites warm up to room temperature before beating them. The will get bigger if they are at room temperature.
When it comes time to add the sugar, add it slowly. Just one tablespoon at a time. If you add too much sugar too soon, the egg whites don't hold up as well and the meringue will not be as smooth and velvety.
Make sure the meringue is beat to very stiff peaks.
When putting meringue on pie, make sure the pie filling is hot.
Also make sure to seal the filling in well with the meringue.
If it isn't sealed in well, the meringue will end up shrinking and than weeping.