How To Cook That Meringue
In a saucepan combine the cornstarch and 2 tablespoons of the sugar.
How to cook that meringue. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute then increase the speed to medium and whisk for another 2 3 minutes or until the egg whites form stiff peaks. Cook and stir over medium heat until the mixture turns clear.
This prevents overcooking the outer layer of meringue so beading is avoided. Every pie recipe is a little different but most will tell you to bake the meringue at about 325 f 163 c for 20 or 30 minutes so it has time to bake and set without burning. Then transfer it into a bowl and pop it in the fridge to cool.
Bake pie in preheated 425 f 220 c oven until tips of meringue are golden brown 4 to 5 minutes. Heat the oven to 140c gas mark 1. Once peaks have formed on your meringue mixture beat in the cornstarch mixture adding 1 teaspoon at a time.
It s ready when a cooking thermometer reads 160 degrees. Make a paste with 1 4 teaspoon of cornstarch and 2 teaspoons of water. That s because cold eggs separate more easily than room temperature ones when you re ready crack the egg over a bowl being careful not to let the yolk escape the shell.
Heat it in the microwave oven for 10 or 15 seconds or until the paste is clear. Did you make this recipe. Gradually beat in sugar 1 tbsp 15 ml at a time until sugar is dissolved and stiff glossy peaks form.
Gradually stir in the cold water. Using a metal spoon place 6 craggy dollops of meringue on the baking paper well spaced apart. Bake for 1 hours for mallowy centres or 1 hours if you prefer crisper meringues.