Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Pies/Cobblers+ : Meringue
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Message 1 of 14 in Discussion

From:

Genie· (Original Message)

Sent: 10/10/2007 4:32 AM

Recipes

First Previous 2-14 of 14 Next Last

Message 2 of 14 in Discussion

From:

Genie·

Sent: 10/10/2007 4:32 AM

From:

Jolene·

Sent: 10/8/2007 6:18 AM

NO FAIL MERINGUE

2 tbsps. sugar
1 tbsp. corn starch
1/2 cup water
3 egg whites
1/8 tsp. salt
6 tbsps. sugar

Combine sugar, corn starch and water. Cook until thick. In another bowl beat egg whites with salt and sugar, gradually adding the sugar. Beat until soft peaks form. Add the cooled corn starch mixture. Beat until stiff. Put it on pie. Bake at 350° for 12 to 15 minutes.

Message 3 of 14 in Discussion

From:

Genie·

Sent: 2/16/2008 2:11 AM

From:

Genie· (Original Message)

Sent: 2/14/2008 1:59 PM

Meringue For 9-Inch Pie

Prep: 10 min;

Makes 8 servings

3 large egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 teaspoon vanilla

1. Beat egg whites and cream of tartar in medium

bowl with electric mixer on high speed until foamy

2. Beat in sugar, 1 tablespoon at a time; continue

beating until stiff and glossy. Do not underbeat. Beat

in vanilla

Message 4 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:28 PM

From:

lindah© (Original Message)

Sent: 12/30/2006 9:38 PM

Easy No Weep Meringue Recipe

1/3 cup sugar
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
4 large egg whites (use pasteurized egg white powder for safe
eggs)

1. Combine sugar, cornstarch and water in a saucepan, or
microwave, and bring to a boil, cook until thickened.
Remove from heat.

2. In mixer bowl, beat egg whites, and 2 tablespoons sugar
until soft peaks form. Gradually add hot syrup and beat on high
speed until stiff peaks form.

3. Spread over warm pie filling, seal edges to crust and
sprinkle with a few shreds of coconut, if desired.
Bake at 350 degrees for 15 minutes or until browned to your
liking. Cool.

Message 5 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:28 PM

Special Meringue--Shirley

5 egg whites
Dash of salt
1 (7 ounce) jar Marshmallow Crème

Beat egg whites and salt to soft peaks. Add Marshmallow Crème and beat to stiff peaks. Spread on top of pie and bake at 350 degrees F for 12 to 15 minutes.

Message 6 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:29 PM

NEVER FAIL MERINGUE - Genie

4 tsps cornstarch
2 TBS cold water
1/2 cup boiling water
3 egg whites
6 TBS sugar
1 tsp vanilla
pinch of salt
Blend cornstarch and the 2 TBS of cold water in a sauce pan.   Add
boiling water and cook stirring until clear and thickened.
Let stand until COMPLETELY COLD.

With electric beater at high speed, beat egg whites until foamy.
Gradually add sugar and beat until stiff but not dry.   This is the
part that was hardest for me cause you just have to use your own
judgement.   If the peaks stand straight up when you lift the beaters
it is too much. You want the peaks to lift up when you take the
beaters out and then gentlyfold over on the tops. Kinda like a soft
serve ice cream cone. Turn mixer to low speed, add salt and
vanilla.   Gradually beat in cold cornstarch mixture. Turn mixer to
high again and beat well.

Spread meringue over cooled pie filling. Bake at 350* for 12 minutes
or until top is browned.

Message 7 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:29 PM

From:

lindah© (Original Message)

Sent: 12/9/2002 10:08 PM

Never-Fail Meringue

This works every time:

2 tablespoons sugar
1 tablespoon corn starch
1/2 cup water

4 egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons sugar

Combine the first 3 ingredients and cook over medium heat, stirring
constantly until thick and clear. Cool completely. Beat egg whites
with salt and vanilla until soft mounds form. Add 6 tablespoons
sugar gradually, beating well after each addition. Add cooled
cornstarch mixture and continue beating until it forms into soft
peaks. Spread meringue to crust edges on your pie.

Message 8 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:30 PM

Never-Fail Meringue - Stitcher
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

Message 9 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:30 PM

From:

CookingBlonde1 (Original Message)

Sent: 1/30/2006 10:43 AM

Basic Meringue
Preparation 5 min. Baking 4 min.

3 egg whites 3
1/4 tsp lemon juice 1 mL
1/4 cup sugar 50 mL

Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating. Spread over hot filling. Bake in 425°F (220°C) oven for 4 to 5 minutes or until meringue is golden, or microwave on MEDIUM-HIGH (70%) for 3 to 4 minutes or until set. Makes enough for a 9-inch (23 cm) pie.

Tip
Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.

Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.

To bake meringues, spray baking sheets with non-stick vegetable coating or line with parchment paper.

Separate the eggs while still cold. Be sure no yolk slips in with the white to interfere with the foam formation.

Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold.

Message 10 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:31 PM

From:

Genie·

Sent: 12/31/2006 11:19 AM

Marshmallow Creme Meringue

3 egg whites
1 cup Kraft Marshmallow Creme
Dash of salt

Beat egg whites and salt until soft peaks form.
Gradually add marshmallow creme, beating until stiff peaks form.
Spread over pie filling, sealing to egde of crust.
Bake at 350º for 12-15 minutes or until lightly browned.

Message 11 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:31 PM

From:

Genie· (Original Message)

Sent: 9/6/2005 9:06 AM

Can't Fail Marshmallow Meringue

1/4 lb. marshmallows
1 Tbs. milk
1/2 tsp. vanilla
2 egg whites
1/4 tsp. salt
1/4 cup sugar

Cut marshmallows in quarters if large and cook with milk in saucepan
over low heat, folding over and over until marshmallows are melted
down to 1/2 their original size. Remove from heat. Add vanilla and
continue folding until mixture is smooth yet lightly spongy.
Beat egg whites until stiff. Add salt and sugar slowly, beating
constantly. Carefully fold in slightly warm marshmallow mixture. Pile
on pie, pudding, or cake. Place under broiler 3" from heat 30 seconds
or until meringue is a delicate brown.

Message 12 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:32 PM

From:

Genie· (Original Message)

Sent: 4/30/2007 12:43 PM

Never-Fail Meringue

1 tablespoon cornstarch

½ cup water

2 tablespoons sugar

1/8 teaspoon salt

3 egg whites

6 tablespoons sugar

Mix cornstarch, water, sugar and salt over low heat until clear
and thick. Cool thoroughly.

Beat egg whites in separate bowl; gradually add sugar. Whip
cooked and cooled cornstarch mixture into beaten egg whites
until stiff peaks form.

Message 13 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:32 PM

From:

Sent: 8/26/2007 10:28 PM

Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes, or until top is lightly browned.

Message 14 of 14 in Discussion

From:

Genie·

Sent: 4/20/2008 9:33 PM

From:

Sent: 9/23/2007 8:35 PM

Weepless Meringue
1 tbsp cornstarch
2 tsp cold water
½ cup boiling water
3 egg whites
dash salt
6 tbsp sugar
Mix together cornstarch and cold water. Add to ½ cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt and sugar until stiff. Beat cooled cornstarch mixture into beaten egg white mixture. Put on pie, making sure it covers the edges well. Bake at 350º for 20 minutes or until golden brown.

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