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High Altitude Meringue for Pie

SUBMITTED 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."
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PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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Recipe Submitter:

PAT79
Cooking Level: Intermediate
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Nutritional Information
High Altitude Meringue for Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 46

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 70mg
  • Total Carbs: 10.4g
  •     Dietary Fiber: 0g
  • Protein: 1.3g

VIEW DETAILED NUTRITION

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