RCI-SC.007.0133.001
Great-Grandma Bacon's Perfect Meringue
My Grandmother Bacon was still baking when she was very old (she died at 107) putting up jellies and jams and more... this one of her great recipes. Her last years, however, were spent in a care facility....
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- T. cornstarch1 unit
- T. cold water1 unit
- 1/2 unit
- 3 unit
- 6 TSP
- 1 dash
- 1 unit
Method
1
Ensure your mixing bowl and beaters are completely clean and free of any grease, then separate the egg whites into the bowl, taking care that no yolk gets in. Let the egg whites sit at room temperature for about 15 minutes before beginning.
15 minutes
2
Bring a small amount of water to a full boil and measure out the required amount, keeping it hot and ready to use.
5 minutes
3
Add the pinch of salt to the egg whites and beat with an electric mixer on medium speed until soft, foamy peaks begin to form.
2 minutes
4
Gradually add the sugar one tablespoon at a time while continuing to beat the egg whites on medium-high speed, allowing each addition to fully incorporate before adding the next.
4 minutes
5
With the mixer running, slowly pour in the boiling water in a thin, steady stream, then increase the mixer speed to high and continue beating until the meringue forms stiff, glossy peaks.
3 minutes
6
Beat in the vanilla extract until fully combined, then check that the meringue holds stiff, shiny peaks and feels smooth and not gritty when rubbed between your fingers.
1 minutes
7
Immediately spread the meringue over your hot pie filling, making sure to seal the meringue all the way to the edges of the crust to prevent shrinkage and weeping.
3 minutes
8
Use the back of a spoon to create decorative swirls and peaks across the surface, then bake in a preheated 350°F oven until the peaks are golden brown.
12 minutes