Weepless Meringue Recipes

Steps:

• Mix together cornstarch and cold water.
• Add to 1/2 cup boiling water.
• Cook over low heat until it thickens.
• Set aside to cool.
• Beat egg whites, dash of salt, and sugar until stiff.
• Add cooled cornstarch mixture to beaten egg white mixture.
• Put on pie, making sure it covers the edges well.
• Bake at 350 degrees for 20 minutes or until golden 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:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe

Steps:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe

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:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

Steps:

• In a small saucepan, mix 1/4 cup sugar, cornstarch and salt. Stir in water. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear cool completely.In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff but not dry and sugar is dissolved. Add cornstarch mixture and beat until stiff and glossy but not dry. Immediately spoon meringue onto filling, spreading to edge of crust to seal, then covering center of filling. Swirl with the back of a spoon. Bake as directed in recipe

Steps:

• Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
• Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
• Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.