Meringue Pie Shell

Dessert

Meringue Pie Shell

Name: Meringue Pie Shell
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 French Meringue, using 3 egg whites and ¾ cup sugar

Cuisine:French

Course:Dessert

15m prep 1h cook 2h ready

One 9- or 10-inch pie crust Sweet, crisp meringue makes an excellent crust for tarts made with fresh fruit and whipped cream. Meringue shells can be made in pans of any size or formed on a baking sheet using a spoon or a pastry bag. To cut the sweetness, flavor the meringue with coffee or cocoa. Position a rack in the lower third of the oven. Preheat the oven to 225°F. Very generously grease both the inside and the rim of a 9-inch pie pan, preferably glass, with vegetable shortening. Dust the pan with flour, tilt in all directions to coat, and then tap out the excess.

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Ingredients

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1 French Meringue, using 3 egg whites and ¾ cup sugar (opens in new tab)
- 4 large egg whites (about ½ cup)
- (1 teaspoon vanilla)
- ½ teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 cup superfine or granulated sugar
Sub-recipe steps
1. Have all the ingredients at room temperature, about 70°F. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites (about ½ cup); (1 teaspoon vanilla); ½ teaspoon cream of tartar or 1 teaspoon lemon juice
2. Very gradually add, 1 tablespoon at a time, beating on high speed: 1 cup superfine or granulated sugar
3. Beat until the meringue holds very stiff peaks (when the whisk or beater is dipped into the meringue and lifted out of the bowl, the meringue should not droop at all when held sideways or straight up). Shape and bake as directed in the individual recipe.

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1 French Meringue, using 3 egg whites and ¾ cup sugar

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Step 1.

Prepare: French Meringue, using 3 egg whites and ¾ cup sugar
Step 2.

Spread the meringue over the bottom and up the sides of the prepared pie pan with the back of a spoon. Bake until the interior of the meringue seems just slightly sticky when probed with the tip of a paring knife, 1 ½ to 2 hours. Turn off the oven and let the crust cool completely in the oven. Fill the shell just before serving to prevent sogginess.

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