This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and 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.
Posted: Sep. 28, 2007
| Cooks I Like
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Read our allrecipes.com blog