High Altitude Meringue for Pie recipe

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Ingredients

1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
½ cup water
3 egg whites

Nutrition Info

46.1 calories
carbohydrate: 10.4 g
cholesterol: : -
fat: : -
fiber: : -
protein: 1.4 g
saturatedFat: : -
servingSize: -
sodium: 21.3 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

  2. Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

Recipe Yield

8 servings

Recipe Note

Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.

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