This is very easy, and if you need a no-fail meringue to serve to guests in terms of appearance, this does the trick. (do it same day though....it did weep overnight in the fridge). The texture is just not as light and airy as I prefer though...it is more like marshmallow fluff than meringue (fyi, I baked a blob as an experiment, and it literally turned into a marshmallow). So, for certain pies, a great option (I'm visualizing a chocolate cream S'mores pie, for instance), but unfortunately, for me, the search for my perfect, weep-less meringue continues (for lemon and coconut cream pies).
One other note, I was suprised at the volume you can get with just two egg whites with this recipe. It really is plenty for a 9" pie. Also, I didn't have cream of tartar, substituted 1/4 tsp white vinegar, it worked fine.
2 users found this review helpful
Nov. 11, 2013