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* Eggs must be cold, fresh, and no trace of the yolk in the white. They cannot stand after beating without ruining your chances for a good meringue.
* Sugar can be either powered or granulated, but not too coarse. Use 2 tbs. for each egg, level for medium sized eggs, slightly rounded for extra large eggs, slightly scant for small eggs.
* ½ tsp baking powder can be added with the sugar, but I think it is unnecessary.
* ¼ tsp salt should be added.
* For flavoring, ¼ tsp almond with 1 tsp vanilla, makes a rich flavor.
DIRECTIONS
Beat whites very, very stiff, adding the sugar gradually until all is added, or, ½ of the sugar may be beaten in and the other half folded in after all the beating is done. You cannot over beat a meringue. The flavoring is folded in at the end of the beating.
Filling should be cold when meringue is spread on. Drop it on, shape with a knife or spatula, bringing it clear over onto the edge of the baked frill of the shell.
BAKING
Know your own oven. It makes a difference in the baking of a meringue whether pie is placed at the top, bottom or center of the oven. In a well regulated modern oven, I find that if the top of the pie comes to the center of the oven I get the best results.
A 2 egg meringue bakes nicely in 12 min. in 350° oven, or, 15 minutes in a 325° oven. You can easily see a three egg or four egg will take longer than this.
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