MERINGUE
Norman & Janet Van Aken © 2016
Meringue is not very hard to make but you will need a ‘candy thermometer’ to accurately measure the heat of the syrup you will be making first. A blowtorch is handy too…
Makes enough for 1) 9-inch pie of your choosing.
For the Meringue
1 Cup white sugar
4 large egg whites
1/4 teaspoon cream of tartar
In a saucepan, combine the sugar and 1/4 cup of water and bring to a boil. Cook over moderate heat until the syrup reaches 243 degrees on a candy thermometer.
Beat the egg whites with the cream of tartar at medium speed in a stand type mixer until soft peaks form Drizzle in the hot syrup as the machine is working and beat at medium-high speed until just becoming stiff and becoming nicely glossy. Allow about 10 minutes.
Spoon the meringue onto your chosen pie, spreading it and then lifting the meringue to make curls. It is best that the meringue covers the pie base 100% to prevent the meringue from shrinking.
Turn on the broiler or use a blowtorch to (carefully!) ’toast’ the meringue. Serve.
9.1.16
