“I must admit that for some reason, as old as I am now, I have always had a little trouble with my meringues. That is until I found this little jewel, and I have used it for a long time now. It really works and very well I might add!” ~ Mama Peggy
Ingredients
- ▢ — 1 Tbsp. cornstarch
- ▢ — ½ cup boiling water
- ▢ — 2 Tbsp. cold water
- ▢ — 3 egg whites
- ▢ — 6 Tbsp. sugar
- ▢ — pinch of salt
- ▢ — 1 tsp.vanilla
Instructions
- ▢ — Blend cornstarch and cold water in saucepan.
- ▢ — Add boiling water and cook, stirring until clear and thick.
- ▢ — Let stand until completely cold.
- ▢ — With electric beater at high speed, beat egg whites until foamy.
- ▢ — Gradually add sugar and beat until stiff but not dry.
- ▢ — Turn mixer to low and add salt and vanilla.
- ▢ — Gradually beat in cold cornstarch mixture.
- ▢ — Turn mixer again on high and beat well.
- ▢ — Spread meringue over cooled pie filling.
- ▢ — Bake at 350 degrees for about 10 minutes.
- ▢ — You gotta try this meringue folks. It cuts beautifully and never gets sticky!
