Reviewed: May 24, 2012

This tasted very good but I did not care for the texture of it at all. It is a much heavier meringue than most I have made. It sealed very nicely and did not have the weeping but would try another one next time.

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Reviewer:

Barbara

Reviewed: May 19, 2012

At altitudes above 2500 feet whip the whites to soft peaks, not stiff peaks. But above 10,000 feet you have to prepare it like 7 minute icing cooking over a double boiler and whipping to stiff peaks. Putting the stabilizing gel into the whites when foamy does better at higher altitudes rather than putting it in at the end after the peaks are stiff. Eggs separate best when cold but the whites MUST be at room temp to whip properly. Cold egg whites won't stiffen properly as they cannot get enough air cells whipped into them when cold.

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Reviewer:

mvelar

Cooking Level: Expert

Home Town: Taos, New Mexico, USA

Reviewed: Dec. 20, 2011

I am not sure why people like this recipe. I followed the directions exactly and my meringue was perfect right up until I put the cornstarch mixture in it and then it became all limp and would not beat to stiff peaks. I think I will just stick to the proven meringue in the future.

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Reviewer:

jaspergirl73

Reviewed: Nov. 23, 2011

I've never ever attempted to make meringue. I just knew I would fail at it. But tried this recipe and my pie came out perfect! Big tall, fluffy, beautiful and tastes lovely! Thanks for sharing!!

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Reviewer:

ARRTX

Reviewed: Feb. 6, 2011

Wow! I have never made a meringue pie that DIDN'T weep - until NOW! It's like magic! On the downside, though, this meringue isn't as tasty as one made without the cornstarch. I will definitely make it again, but plan on trying half as much cornstarch mixture and maybe a couple extra tablespoons of sugar.

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Reviewer:

carcher

Cooking Level: Expert

Home Town: Lordsburg, New Mexico, USA

Living In: Hatch, New Mexico, USA

Reviewed: Dec. 22, 2010

This is the first time I have made meringue and it turned out good. I am not a baker so if I can do this anyone can!

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Reviewer:

jillywilly

Reviewed: Nov. 24, 2010

I was totally intimidated when my sweet grandfather asked me to make him a coconut cream pie with " a big fat meringue". I've never even attempted meringue before and I don't even like them personally. I found this recipe and decided I might as well jump in. I followed the instructions very carefully and what resulted was a beautiful, high, airy, perfect meringue. My grandfather said it reminded him of the pies his mother used to make. I have since made many, many meringues with this recipe and I feel so blessed to have found it. It takes the scary mystery out of the meringue.

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Reviewer:

hiltoab

Reviewed: Nov. 8, 2010

Perfect! I used this recipe for the first meringue I'd ever made, and I'll use it for every meringue I make!

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Reviewer:

Nerdymom

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Cooking Level: Intermediate

Home Town: Gravois Mills, Missouri, USA

Living In: Lake Ozark, Missouri, USA

Reviewed: Jun. 9, 2010

I didn't get a good "thickness" with this, don't know if it was my mixer or the humidity but I wasn't thrilled with how it turned out. Sorry!

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Reviewer:

toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

Reviewed: Mar. 22, 2010

Good taste, only difference is I did not add water to the cornstarch. I added sugar, vanilla, and cornstarch straight to the egg whites and my peaks were very firm.

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