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Photo of: Meringue II

Meringue II

Submitted by: SAUNDRA 
A perfect recipe for perfect meringue. A hot cornstarch syrup is carefully whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells. 
Photo of: Never-Ever-Fail Meringue

Never-Ever-Fail Meringue

Submitted by: Carol 
The secret to no-fail meringue is cornstarch, which acts as a stabilizer. 
Photo of: Unbaked Meringue

Unbaked Meringue

Submitted by: SAUNDRA 
You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method. 
Photo of: High Altitude Meringue for Pie

High Altitude Meringue for Pie

Submitted by: PAT79 
Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude. 
Photo of: Lemon Meringue Pie II

Lemon Meringue Pie II

Submitted by: Cathy 
This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in. 
Photo of: Orange Meringue Pie

Orange Meringue Pie

Submitted by: JJOHN32 
Orange juice concentrate and grated orange rind are mixed into a cooked, sweetened cornstarch mixture. Egg yolks and a bit of butter are stirred in, and this lovely citrus filling is then poured into a prepared crust and topped with meringue. A few minutes in the oven and this glorious pie is ready to serve. 
Photo of: Lemon Meringue Pie III

Lemon Meringue Pie III

Submitted by: Rhonda 
First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie. 
Photo of: Foolproof Meringue

Foolproof Meringue

Submitted by: BELLWITCH1031 
A delicious citrus flavored meringue, perfect for your next lemon meringue pie! 
Photo of: Good Meringue

Good Meringue

Submitted by: sal 
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe. 
Photo of: Swiss Meringue Buttercream

Swiss Meringue Buttercream

Submitted by: bevottone 
Living In: Newnan, Georgia, USA
Swiss meringue buttercream frosting is a rich addition to any cake, cookie, or dessert. 
 
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