Best Magic Meringue Topping Recipes
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
MILE-HIGH MERINGUE TOPPING
Yield Makes enough for one 9-inch pie
Number Of Ingredients 4
Steps:
- With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.
- Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.
- If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it-a minute or two is all you need.
MERINGUE TOPPED MAGIC COOKIE BARS
We loved the addition of brown sugar meringue to this classic recipe. We loved it so much, next time we may add more! The possibilities are endless to the different meringue flavors you can add to this. They're sweet, salty, and delicious.
Provided by Gail Welch
Categories Candies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
- 2. Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
- 3. Pour sweetened condensed milk evenly over crumb mixture.
- 4. Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
- 5. Bake for 15 minutes.
- 6. While cookie bars are baking, prepare the meringue. Beat 3 egg whites until frothy. Gradually add 1 cup of brown sugar. Beat until stiff peaks form about 7 minutes.
- 7. Spread meringue over cookies. Bake at 350 for another 15 minutes.
- 8. Loosen from sides of the pan while still warm. Cool on wire rack. Cut into bars.
- 9. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces.
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