Meringue I

Frosting and Icing - Dessert

This meringue is made with a sugar syrup and is stabilized by cornstarch. More durable than most meringues. Can be used to top 1 pie, or can be piped onto a baking sheet to make 'nests.'

Brief

Servings: 8

Yield: 2 cups

Meringue I

Ingredients

2 tablespoons white sugar

2 tablespoons cornstarch

½ cup water

3 egg whites

¼ teaspoon salt

½ teaspoon vanilla extract

5 tablespoons white sugar

Dessert

Directions

Step 1

Preheat oven to 450 degrees F (225 degrees C).

Step 2

In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat stirring constantly until mixture is thick and clear. Remove from heat and allow to cool.

Step 3

In a large mixing bowl combine egg whites salt and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar beating well after each addition.

Step 4

Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.

Step 5

Spread meringue on top of pie or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.

Step 6

Bake in preheated oven for 12 minutes or until golden brown.

Nutritional Information

Meringue I

Servings Per Recipe:8

Calories: 56.7

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 12.9g 4%

Sugars: 11.1g

Niacin Equivalents: 0.3mg 2%

Folate: 0.5mcg

Calcium: 1.1mg

Magnesium: 1.5mg 1%

Potassium: 21.1mg 1%

Sodium: 93.7mg 4%

*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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