Meringue

The desserts in this cookbook will include many pies topped with meringue. This is a no-cook meringue that results in a crunchy outside crust and soft inside. My mother’s recipe heats the sugar before adding it to the eggs – I’ll attempt this version in a future post.

Servings: 6 individual tarts or pies, 1 large pie

Fresh
4 egg whites

Pantry
1/4 tsp. cream of tartar
4 Tbsp. granulated sugar

Prepare eggs
Separate the whites from four eggs, retain the yokes for another use. Let the eggs reach room temperature, 10 minutes if the eggs were just in the refrigerator. Place the egg whites and cream of tartar in a large mixing bowl. Beat the eggs with an electronic mixer until soft peaks form.

Add sugar
Add the sugar to the eggs and beat until peaks are stiff.

Bake  meringue
Preheat the oven to 325 degrees-F. Spread on top of pies or tarts as desired.  Bake the meringue for ten minutes.

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