Title: Great Meringue
Categories: Pie
Yield: 1 Meringue

FROM ELAINE PONCELET
VISION DIMENSION BBS
12	md	Egg whites
1/4	ts	Heaping of cream of tartar
2	c	Powdered sugar

Preheat oven to 400F. Separate yolks from whites, being careful not to drip any yellow in the whites or they won't 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

previous

next