Meringue I

Meringue I

Meringue I
Every time, this recipe yields flawless meringue. To make stiff peaks, you must first prepare a cooked cornstarch syrup, which is then slowly poured and whisked into beaten egg whites. The meringue can be swirled into individual meringue shells or used to top pies.

Preheat oven to 450 degrees F (225 degrees C).

In a small saucepan combine 2 tablespoons sugar and cornstarch.

Mix well then whisk in water.

Cook over medium heat stirring constantly until mixture is thick and clear.

Remove from heat and allow to cool.

In a large mixing bowl combine egg whites salt and vanilla extract.

Beat until soft mounds form.

Gradually add 5 tablespoons sugar beating well after each addition.

Continue to beat egg white mixture while slowly pouring in cornstarch syrup.

Beat until stiff peaks form.

Spread meringue on top of pie or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.

Bake in preheated oven for 12 minutes or until golden brown.