Ultimate No-Weep Meringue
Perfectly glossy and stable, this Ultimate No-Weep Meringue ensures that your pies maintain their beautiful appearance without any unsightly weeping. Developed from a classic recipe found in an old cookbook, this version combines science with culinary art, resulting in a meringue that not only tastes divine but also holds its shape beautifully. Whether you're topping a lemon pie or a chocolate tart, this meringue will elevate your dessert to new heights.
8
Servings
N/A
Calories
6
Ingredients
Ingredients
Cornstarch
1 tablespoon (none)
Granulated Sugar (initial)
2 tablespoons (none)
Water
1/2 cup (none)
Egg Whites
3 (room temperature)
Salt
1 dash (none)
Granulated Sugar (final)
6 tablespoons (none)
Instructions
1
In a small saucepan, combine 1 tablespoon of cornstarch, 2 tablespoons of granulated sugar, and 1/2 cup of water.
2
Cook the mixture over low heat, stirring constantly, until it becomes clear and thickens. Remove from heat and let cool slightly.
3
In a mixing bowl, beat the egg whites with a mixer at medium speed until soft peaks form.
4
Gradually add the warm cornstarch mixture to the egg whites while continuing to beat at medium speed. This will help stabilize the meringue.
5
Add a dash of salt and the remaining 6 tablespoons of sugar. Increase the mixer speed to high and beat until the meringue is fluffy and holds firm peaks.
6
Spread the meringue evenly over your pie, making sure to seal the edges to prevent weeping.
7
Bake the pie in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate No-Weep Meringue?
It is a glossy and stable pie topping designed to maintain its appearance without weeping.
What are the key benefits of this meringue?
It is perfectly glossy, stable, and prevents unsightly weeping on pies.
How many ingredients are in this recipe?
There are 6 ingredients: cornstarch, sugar, water, egg whites, salt, and more sugar.
What is the role of cornstarch?
Cornstarch is cooked with water and sugar to create a gel that stabilizes the meringue.
How much water is used?
The recipe calls for 1/2 cup of water.
How do I prepare the egg whites?
Use 3 egg whites and ensure they are at room temperature before beating.
What is the first step of the instructions?
Combine 1 tablespoon of cornstarch, 2 tablespoons of sugar, and 1/2 cup of water in a small saucepan.
How do I cook the cornstarch mixture?
Cook it over low heat while stirring constantly until it becomes clear and thickens.
When should I remove the cornstarch mixture from heat?
Remove it once it thickens and becomes clear, then let it cool slightly.
What is the target consistency for the initial egg whites?
Beat the egg whites at medium speed until soft peaks form.
How should the cornstarch mixture be added to the whites?
Gradually add the warm cornstarch mixture while continuing to beat at medium speed.
Why add the cornstarch mixture?
Adding the cornstarch gel helps stabilize the meringue structure.
When is the salt added?
Add a dash of salt along with the remaining sugar after adding the cornstarch mixture.
How much sugar is added in total?
The recipe uses 8 tablespoons of sugar in total (2 initially and 6 at the end).
What mixer speed is used for the final stage?
Increase the mixer speed to high after adding all ingredients.
How do I know when the meringue is ready to bake?
It is ready when it is fluffy and holds firm peaks.
How should I spread the meringue on the pie?
Spread it evenly over the pie, making sure to seal the edges.
Why is sealing the edges important?
Sealing the edges to the crust helps prevent the meringue from shrinking or weeping.
What is the baking temperature?
The oven should be preheated to 350 degrees Fahrenheit.
How long should the meringue bake?
Bake the pie for 20 to 30 minutes.
How do I know the meringue is finished baking?
The meringue should be golden brown on top.
What types of desserts can this top?
It is perfect for lemon pies, chocolate tarts, or any meringue-topped dessert.
How many servings does this recipe cover?
This recipe is designed for 8 servings.
Is this a traditional recipe?
It was developed from a classic recipe found in an old cookbook, combining science with culinary art.
Does this meringue hold its shape?
Yes, it is formulated to hold its shape beautifully even after baking.
What is the oven temperature in Celsius?
The oven temperature is 175 degrees Celsius.
What is the primary category of this recipe?
This recipe is categorized under Pie.
Can I use this for a chocolate tart?
Yes, the description specifically mentions it can be used for chocolate tarts.
Should the cornstarch mixture be cold?
No, it should be warm when added to the egg whites.
What type of sugar is used?
Granulated sugar is used in this recipe.