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High Altitude Meringue for Pie

By: PAT79  
"Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 66 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon cornstarch
  • 6 tablespoons white sugar
  • 1 pinch salt
  • 1/2 cup water
  • 3 egg whites

Directions

  1. In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
  2. Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 46 | Total Fat: 0g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by lovebeingamom 
This meringue came out fabulous, and was so easy. After having the pie in the fridge... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by kenn12 
I just moved to high altitude and the first time I made meringue it was flat. I tried this... MORE

 
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