| MERINGUE 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar 6 tablespoons white sugar With and electric mixer on high, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until egg whites are stiff and glossy and all the sugar has dissolved. Spread meringue over the top of a lemon or orange-filled pie making sure to seal the meringue around the edges against the baked pie crust. This will prevent weeping once the pie is removed from the oven to cool. Bake in moderate oven at 350 F for 12-15 minutes or until peaks are golden brown. Tips on how to separate egg yolks from egg whites: Hold the egg over a glass bowl. Crack the egg shell and gently divide in half but don‘t let the yolk fall through. Allow as much white as you can spill into the bowl. Scoop the yolk away from the remaining white using one of the egg shell halves or pour it from shell to shell. Take special care not to pierce or damage the fine membrane over the yolk. The oil from the yolk prevents the whites from whipping. Pour the yolk out of shell into a separate bowl. Once the yolk is separated from the white you can use a spoon to remove any stringy white clumps as needed or desired. |
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