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re: How to Stiffen Meringue for Chocolate Cream Pie?
Posted on 12/24/12 at 1:32 pm to Btrtigerfan
Posted on 12/24/12 at 1:32 pm to Btrtigerfan
Had no trouble making a lemon meringue pie the other day. I use a stand mixer but a hand mixer and stainless or glass bowl will work. It's best if egg whites are room temp. Beat on med high until egg whites are foamy. I don't use cream of tarter to stabilize the eggs. For 4 egg whites I just add a pinch of salt and an 1/8th tsp of lemon juice when the wires are foamy. Up the mixer to high. Once you have soft peaks beat in a 1/2 cup sugar slowly. Then finish beating to stiff peaks. Top pie and bake...350 for 20 minutes and the meringue should be nicely brown. You may have to pre bake the filling depending on the recipe.
Posted on 12/24/12 at 1:42 pm to HungryTiger
Interesting, i have never tried without cream of tartar. I agree, eggs need to be at room temp and everything needs to be very clean. Also a single drop of yolk and its usually game over
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