SOFT Meringue Topping (I)

Name: SOFT Meringue Topping (I)
Yield: 1 servings
Ingredients: 1 tablespoon cornstarch; 1 tablespoon sugar; ⅓ cup water; 1 French Meringue, using only ½ cup sugar

No photos for this recipe yet.

0sPrep Time
0sCook Time
0sReady In

Cuisine :
Course : Dinner

Enough to cover one 9-inch pie Stabilized with cornstarch, this meringue topping will not weep, leak, or deflate, even when refrigerated for several days. Since the pie filling should be piping hot when the meringue is applied, measure out the meringue ingredients and prepare the cornstarch paste before embarking on the filling.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

Show sub-recipe ingredients

1 tablespoon cornstarch
1 tablespoon sugar
⅓ cup water
1 French Meringue, using only ½ 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.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 tablespoon cornstarch
1 tablespoon sugar
⅓ cup water
1 French Meringue, using only ½ cup sugar

Let's Cook

Step 1.

Mix thoroughly in a small saucepan: 1 tablespoon cornstarch; 1 tablespoon sugar
Step 2.

Gradually stir in, making a smooth, runny paste: ⅓ cup water
Step 3.

Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove the thick paste from the heat and cover. Prepare: French Meringue, using only ½ cup sugar
Step 4.

Beat on high speed until the peaks are very stiff and glossy but not dry. Reduce to the lowest speed and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Spread over a hot pie filling (or pudding) and bake as directed in the recipe.