Great Meringue Recipe
Yield: 1 meringueRecipe by luhu.jp
Ingredients:
FROM ELAINE PONCELET
VISION DIMENSION BBS
12 medium: egg whites,
1/4 teaspoon: heaping of cream of tartar,
2 cup: powdered sugar,
Directions:
Preheat oven to 400F. Separate yolks from whites, being careful not to drip
any yellow in the whites or they wont beat up. Put into a bowl, add the
cream of tartar, and beat until stiff.
Add the powdered sugar and beat until it forms soft peaks.
Spread a layer of meringue on the pie. Make a good seal over the filling.
Spread until it meets the edge of the crust to keep the meringue from
shrinking as it stands or bakes. Repeat until the meringue is used up, then
gently swirl the top to make it pretty.
Bake about 15 minutes or until golden brown.
Source: Elaine Poncelet, Vision Dimensions BBS and Kook-Net HUB, Gerald MO
314-764-8406
Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
315-786-1120
Yield: 1 meringue
Source from luhu.jp
any yellow in the whites or they wont beat up. Put into a bowl, add the
cream of tartar, and beat until stiff.
Add the powdered sugar and beat until it forms soft peaks.
Spread a layer of meringue on the pie. Make a good seal over the filling.
Spread until it meets the edge of the crust to keep the meringue from
shrinking as it stands or bakes. Repeat until the meringue is used up, then
gently swirl the top to make it pretty.
Bake about 15 minutes or until golden brown.
Source: Elaine Poncelet, Vision Dimensions BBS and Kook-Net HUB, Gerald MO
314-764-8406
Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
315-786-1120
Yield: 1 meringue
Source from luhu.jp