Neverfailmeringue Recipes

Steps:

• Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
• Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
• Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Steps:

• Blend cornstarch and cold water in saucepan. Add boiling water.
• Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
• Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
• Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
• Bake at 350 degrees for at least 10 minutes

Steps:

• 1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely.
• 2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes.
• 3. Spread meringue on filled, but cooled 9 inch pie.
• 4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top.
• Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ).

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

Steps:

• Mix sugar and cornstarch together in the top of a double boiler.
• Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
• Add to the rest of the sugar mix.
• Cook over boiling water until thick around 25 minutes.
• Now add the lemon extract, butter and vinegar and stir thoroughly.
• Pour mixture into a deep 9-inch pie shell, and let cool.
• Cover with meringue, and brown in oven.
• MERINGUE:.
• Mix cornstarch and water in a saucepan.
• Add the boiling water and cook stirring until thickened.
• Let sit until cold.
• With electric mixer on high speed, beat the egg whites until foamy.
• Slowly add sugar, and beat until stiff.
• Lower mixer speed then add salt and vanilla extract.
• Gradually beat in cold cornstarch mixture.
• Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.

Steps:

• Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
• Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.

Steps:

• In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
• In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
• Add to the sugar cornstarch mixture; whisk until mixed.
• Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
• Remove from heat.
• Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
• Pour the lemon mixture into cooled pie shell; set aside to make meringue.
• To make meringue:.
• Blend/whisk the cornstarch and cold water in a small saucepan.
• Add in boiling water, and cook, stirring until clear and thickened.
• Let mixture stand until COMPLETELY COLD.
• With an electric mixer at high speed, beat the egg whites until foamy.
• Gradually add in sugar, and beat until stiff but not dry.
• Turn mixer to low speed; add in pinch salt and vanilla.
• Gradually beat in the cold cornstarch mixture.
• Turn mixer again to high; beat well.
• Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
• Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.

Steps:

• In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
• In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

Steps:

• In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.