Ingredients for Weepless Meringue
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 3 large egg whites
- a pinch of salt
- 1/2 cup granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Weepless Meringue? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Weepless Meringue
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Set aside.
- In a separate saucepan, bring 1/2 cup of water to a rolling boil.
- Slowly whisk in the cornstarch mixture. Reduce heat to low and cook, stirring constantly, until the mixture thickens to a glossy consistency (about 1-2 minutes).
- Remove from heat and pour into a heatproof bowl. Cover the surface with plastic wrap to prevent a skin from forming and let cool completely.
- In a large, clean, and grease-free bowl, beat 3 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. The meringue should be thick and hold its shape.
- Gently fold the cooled cornstarch mixture into the meringue using a rubber spatula, being careful not to deflate the egg whites.
- Carefully spoon the meringue onto your prepared pie, ensuring it covers the edges completely and forms a neat seal.
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and lightly crisp.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
304g
Fat
0g
Carbs
27g
