You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.
Ingredients
- 0.25 cups white sugar
- 0.25 cups light corn syrup
- 3 tablespoons water
- 0.13 teaspoons cream of tartar
- 1 pinch salt
- 2 eggs whites
Instructions
-
1
In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
-
2
In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
The Secret to Fluffy Scrambled Eggs
In search of tender, fluffy scrambled eggs? Here are the only ingredients you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with crème fraîche or sour cream, hot sauce, and chopped herbs.
Greek Roast Lamb and Potatoes
There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Beef Wellington
This beef Wellington recipe makes an impressive beef tenderloin wrapped in puff pastry and includes how to make a rich red wine sauce to serve with it. It's easier than you think to make and perfect for holiday entertaining! The beef tenderloin is best served medium-rare.