"This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'" — Jackie Smith
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I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it.
I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results.
Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated.
This is the yummiest, easiest, meringue recipe. I put it on "grandmas lemon meringue pie" It tasted and looked beautiful. this is the only meringue i have ever had turn out on a lemon pie. I highly recommend this recipe!!!!!
OMFG! they taste like burnt fried eggs coated with corn syrup, and they look like dried up grandma fingers! I threw up...LEGIT!
This was my first attempt ever at a meringue. I was under the impression that meringue only consisted of egg whites and sugar. I've also heard that based on only those ingredients, most of the time, your meringue will fall flat. I was excited to find a recipe that had a thickening agent such as cornstarch, but at the same time concerned there might be a starchy or pasty taste. The finished result was great; stood firm and very tasty. Twelve minutes at 450 seemed a little too long; mine was golden brown at 8 min. I think it's my oven, though; I think it gets hotter than the digital read says it is. Overall I'm very impressed with the results of my first meringue; thank you.
This is the best meringue recipe I have found. It is very easy to make and consistently comes out beautifully. The only remark I have, is that the recipe might be confusing to some in that the description of the cornstarch/sugar/water mixture should come out like a very thick paste--Much like the white paste used by school children
I made this recipe tonight and everything looked fine till i took it out.At first they looked firmed but once i took them out they went flat and they tasted eggy.Can you please tell me what i did wrong?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 57
** Calories from Fat: < 1
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