Ingredientes para Meringue That Will Not Bead Or Create Wateriness
- 4 large egg whites
- 1 teaspoon ice water
- 1/8 teaspoon cream of tartar (this is a better stabilizer than baking powder for meringue)
- Granulated Sugar
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Cómo preparar Meringue That Will Not Bead Or Create Wateriness
- In a medium bowl, combine 4 large egg whites, 1 teaspoon ice water, and 1/8 teaspoon cream of tartar. Beat with a wire whisk or electric mixer until stiff, glossy peaks form.
- Perform the 'fork test': Insert a fork into the meringue. If it stands upright without falling over, your egg whites are ready.
- Gradually add 1/2 cup granulated sugar, one tablespoon at a time, while continuing to beat. Fold each addition in gently before adding more.
- Once all the sugar is incorporated, beat the meringue on high speed for another minute to ensure it is very stiff and glossy.
- Preheat oven to 425°F (220°C).
- Before piping, ensure the pie crust is completely cool. Gently spread the meringue evenly over the pie filling, ensuring it seals the edges of the crust to prevent weeping.
- Bake for 5-7 minutes, or until lightly golden brown. Watch carefully to avoid over-browning.
- Cool completely on a wire rack before refrigerating.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
304g
Fat
0g
Carbs
25g
