Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.
1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
½ cup water
3 egg whites
Dessert
Directions
In a glass or ceramic bowl stir together the cornstarch sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear about 2 minutes at full power. Set aside to cool slightly.
Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue sealing to the edges. Bake as directed in the recipe or in a preheated 450 degrees F (220 degrees C) oven until golden brown 7 to 8 minutes.
Nutritional Information
High Altitude Meringue for Pie
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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