Meringue I

Meringue I

20

"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.'"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 57 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
  3. In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
  4. Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
  5. Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
  6. Bake in preheated oven for 12 minutes or until golden brown.

Reviews

20
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 reci...

Most helpful critical review

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 s...

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 s...

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 po...

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 reci...

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 hi...

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...

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 ...

This was an absolutely MISERABLE experience for me :( Like another review, my syrup/gel made horrible horrible little beads in the "meringue". I never could get those out. Didn't get "Peaks" ...

This was easy and very yummy. Not weepy at all