Foolproof Meringue
Yield
1 piePrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
water
|
|
| 6 | tablespoons |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 9E+1 | ml |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 1 | pinch |
salt
|
*
|
Directions
Mix cornstarch, sugar and water.
Cook until clear, and set aside.
Add salt to egg white.
Whip until foamy or standing in peaks. Add to cornstarch mixture.
Continue beating until creamy.
Gradually add remaining sugar, 1 tablespoon at a time, and beat until not grainy after each addition.
Spoon onto your favorite cream filling pie.
Bake at 325℉ (160℃). for 30 minutes or until golden brown.
