High Altitude Meringue for Pie

Popular - Dessert

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.

Brief

Prep 15 mins

Total: 15 mins

Servings: 8

Yield: 8 servings

High Altitude Meringue for Pie

Ingredients

1 tablespoon cornstarch

6 tablespoons white sugar

1 pinch salt

½ cup water

3 egg whites

Dessert

Directions

Step 1

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.

Step 2

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

Servings Per Recipe:8

Calories: 46.1

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 10.4g 3%

Sugars: 9.5g

Niacin Equivalents: 0.3mg 2%

Folate: 0.5mcg

Calcium: 1.4mg

Magnesium: 1.6mg 1%

Potassium: 20.8mg 1%

Sodium: 21.3mg 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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