Wednesday, December 11, 2013

How to Make Perfect Meringue

In the season of pie-making, we must be harness our inner Paula Deen & learn to whip up some tall, fluffy meringues. In case you don't feel like a pro, it's okay... I don't either. I'm here to give you my favorite meringue recipe & the best tips I know on how to make your meringue Christmas-dinner-worthy!

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What you'll need:

A very clean, dry, glass bowl
3 egg whites
1/4 tsp cream of tartar
1 tsp vanilla
6 Tbsp sugar

Okay, here we go.  Get your glass bowl & beater out... And I don't mean your hand beater or your whisk.  While that would be a good workout, it would take all day & make your meringue stiff.  {TIP: Your bowl should be VERY clean & completely dry.  If there is any moisture or oil/fat from your bowl or fingers, this will affect your meringue poorly.} Place your egg whites into your glass bowl and start beating on low/medium.  {TIP: Your egg whites will whip better if they've been sitting out at room temperature.  I'm not talking all day.... I'm not a fan of food poisoning.  I'm just saying they will whip better if you allow them sit out while you're baking the pie.  Also TIP: Make sure there is absolutely NO yellow in those egg whites.  If you see yellow, start over.  It's a pain, but your meringue will fall.}  Add cream of tartar and vanilla. Continue mixing on medium until it forms a soft peak.  This will look like little peaks that form curls when you take the beater out.  You're not done though!

Now, add 6 Tbsp of sugar one at a time &  increase your mixing speed to medium/high until your meringue peaks.  There are several different levels of peaking, but you want a stiff peak.  This means when you pull the beater out, the peaks will form stiff tips {they won't curl anymore!} Perfection!

Top your pie with your wonderful meringue.  Brown in the oven at 350 degrees F for about 10 minutes!

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