I have had weepy watery meringue ruin my pies for years. But no longer! This recipe is THE PERFECT MERINGUE RECIPE! Thank you Saundra! And not only was the meringue BEAUTIFUL, the pies this Thanksgiving didn't need to be "drained" to remove all the water. AND, I could still cut through the meringue 4 days later without it bunching up resulting in an ugly mess on top of the pie. Also, I went to Wikipedia to find out why we need to add cream of tartar to meringues. Their explanation is "stabilizing egg whites, increasing their heat tolerance and volume". I decided to leave cream of tartar out and my meringue was fine. The corn starch mixture could be the reason why cream of tartar isn't needed. Unless I get information that it would help my meringues, I plan to continue to not add it.
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I have had weepy watery meringue ruin my pies for years. But no longer! This recipe is THE...