Best Meringue Topping Recipes

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EASY MERINGUE TOPPING



Easy Meringue Topping image

This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**

Provided by OceanIvy

Categories     Dessert

Time 17m

Yield 1 pie

Number Of Ingredients 3

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Beat the egg whites until frothy.
  • Gradually add in the sugar,continuing to beat until stiff.
  • Combine vanilla extract.
  • Spread over pie and bake at least 10-15 minutes at 350.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING



Sweet Potato Pie with Marshmallow Meringue Topping image

This is a delicious sweet potato pie with marshmallow meringue topping. Once they taste it, many people prefer sweet potato pie over pumpkin pie. Try it this Thanksgiving!

Provided by ANTILOPE

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h11m

Yield 8

Number Of Ingredients 18

1 ½ cups crushed graham crackers
⅓ cup white sugar
5 tablespoons butter, melted
⅛ teaspoon salt
1 ½ cups canned sweet potatoes, drained and mashed
1 cup packed brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground mace
¼ teaspoon salt
2 cups miniature marshmallows
1 tablespoon milk
2 egg whites
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
  • Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
  • Preheat oven to 400 degrees F (200 degrees C).
  • To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
  • Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
  • To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
  • Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
  • Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 73.3 g, Cholesterol 129.7 mg, Fat 21.8 g, Fiber 1.2 g, Protein 5.8 g, SaturatedFat 12.3 g, Sodium 423.6 mg, Sugar 55.6 g

CRANBERRY CURD PIE WITH MERINGUE TOPPING



Cranberry Curd Pie with Meringue Topping image

This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient - canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it's topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.

Provided by Food Network Kitchen

Categories     dessert

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 8

1 sheet refrigerated pie dough, thawed if frozen
6 large eggs
1 teaspoon grated orange zest plus 1/4 cup fresh orange juice
2/3 cup sugar
Pinch kosher salt
Two 14-ounce cans jellied cranberry sauce
10 tablespoons unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon cream of tartar

Steps:

  • Preheat the oven according to the pie-dough package instructions for "Baked Shell." Unroll the pie dough, fit it into a 9-inch pie plate and crimp or decorate the edges as desired. Prick the bottom and sides of the dough with a fork and bake as directed. Let cool completely on a wire rack.
  • Preheat the oven to 350 degrees F.
  • Separate 4 of the eggs, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup of the sugar and the jellied cranberry sauce to a medium pot. Add the butter, set the pot over medium heat and cook, whisking continuously, until the butter is melted and the curd has thickened and reached a temperature of 170 degrees F on an instant-read thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour into the cooled pie crust. Bake until the curd is just starting to set but still jiggly in the center, 10 to 12 minutes.
  • Let the pie cool to room temperature, about 1 hour, then refrigerate until the curd is chilled and completely set, at least 6 hours or up to overnight.
  • When ready to serve, make the meringue. Beat the reserved 4 egg whites in a medium bowl with an electric mixer on medium speed until frothy, 2 to 3 minutes. Whisk in the cream of tartar and then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Whisk on medium-high speed until the meringue is glossy and holds a stiff peak when the whisk is lifted, 8 to 10 minutes.
  • Dollop the meringue over the pie in an even layer. Use a kitchen torch if desired to brulee the top.

BLUEBERRY LEMON BARS WITH MERINGUE TOPPING



Blueberry Lemon Bars with Meringue Topping image

When lemon meringue pie and lemon bars collide with fresh blueberries, wonderful things happen.

Provided by MarieLizette

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 5h5m

Yield 24

Number Of Ingredients 19

1 ½ cups all-purpose flour
½ cup almond flour
⅛ teaspoon salt
½ cup white sugar
4 tablespoons unsalted butter, at room temperature
4 tablespoons butter-flavored shortening
¼ teaspoon almond extract
2 cups white sugar
1 cup all-purpose flour, sifted
1 cup freshly squeezed lemon juice
¼ cup honey
6 large eggs - at room temperature, separated, divided
2 ½ tablespoons lemon zest, or to taste
¼ teaspoon baking soda
1 ½ cups fresh blueberries, or to taste
2 large egg whites
½ cup white sugar
¼ teaspoon cream of tartar
⅛ teaspoon fine salt

Steps:

  • Combine flour, almond flour, and salt for crust in a bowl.
  • Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
  • Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
  • While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
  • Spread blueberries over the cooled crust, then pour filling over top.
  • Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
  • Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
  • Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
  • Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
  • Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 40.8 g, Cholesterol 51.6 mg, Fat 6.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 60.3 mg, Sugar 29.3 g

MERINGUE TOPPING



Meringue Topping image

This meringue topping makes a great addition to many desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch pie

Number Of Ingredients 3

6 large egg whites
1/2 cup sugar
Pinch of cream tartar

Steps:

  • Place egg whites, sugar, and cream of tartar in the bowl of an electric mixer. Set over a pan of simmering water and whisk until mixture is warm and sugar has dissolved.
  • Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes.

COCONUT CREAM PIE WITH MERINGUE TOPPING



Coconut Cream Pie With Meringue Topping image

Make and share this Coconut Cream Pie With Meringue Topping recipe from Food.com.

Provided by Cookin In Texas

Categories     Pie

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

3 egg yolks (Separated save whites for meringue)
1 cup evaporated milk
3 tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract
1 cup angel flake coconut
1/4 cup butter
1 (9 inch) baked pie crusts
3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons sugar

Steps:

  • Bake your pie shell according to the directions on the package.
  • MAKING THE COCONUT CREAM.
  • In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
  • add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
  • Stirring constantly cook over medium heat until thick and creamy.
  • pour into your baked pie shell,.
  • MAKING THE MERINGUE TOPPING.
  • *Egg whites need to be warm to room temp*.
  • Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
  • then begin adding the sugar in small quantities (Beating well between additions).
  • Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
  • spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
  • place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
  • .(DO NOT OVER BAKE).
  • chill and serve.

Nutrition Facts : Calories 486.5, Fat 23.8, SaturatedFat 13.3, Cholesterol 126.9, Sodium 395.4, Carbohydrate 61.6, Fiber 0.8, Sugar 44.1, Protein 7.7

ORANGE LIME PIE WITH MERINGUE TOPPING



Orange Lime Pie with Meringue Topping image

Provided by Sunny Anderson

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer

Steps:

  • Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
  • In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
  • Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

PUMPKIN PIE WITH SPICED MERINGUE TOPPING



Pumpkin Pie with Spiced Meringue Topping image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

1 (9-inch) deep-dish frozen pie crust
4 ounces cream cheese, softened at room temperature
1/2 cup sour cream
1 (15-ounce) can pumpkin puree
1/4 cup sugar
1/3 cup packed light brown sugar
Pinch salt
1 egg, plus 2 yolks, whites reserved for meringue topping
1 teaspoon pumpkin pie spice
1/4 cup milk
2 large reserved egg whites, at room temperature
1/4 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet.
  • Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature.
  • For Meringue:
  • Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.)
  • Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes.
  • Remove from the oven and serve.

SOUR CREAM RAISIN PIE WITH MERINGUE TOPPING



Sour Cream Raisin Pie With Meringue Topping image

Unique and totally delicious! --- use your favorite pie pastry for this I use my recipe #66929 or a frozen 9-inch crust, plan ahead the raisins have to soak in water for a minimum of 8 hours or up to 1 day. Cooking time is only for filling. You will love this pie!

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h50m

Yield 1 (9-inch pie)

Number Of Ingredients 12

1 unbaked pie pastry (for a 9-inch bottom crust)
1 cup raisins (or use half cup raisins and 1/2 cup currants)
2 large eggs, separated
3 large egg whites (5 eggs whites total, save the 3 egg yolks for another recipe)
1 cup sour cream (use full-fat sour cream only)
1/2 cup sugar (use more sugar for a sweeter taste if desired)
1 tablespoon flour
1 1/2 teaspoons vanilla
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup sugar (for egg whites)

Steps:

  • In a bowl soak the raisins in water to cover by about 2-inches for 8 hours or up to 1 day.
  • Fit prepared pastry into a 9-inch deep-dish pie plate.
  • Trim dough leaving a 1/2-inch overhang, then crimp edge decoratively.
  • Chill the pastry in the fridge until very firm (about 30 minutes).
  • Set oven to 425°F (middle oven rack).
  • Lightly prick the pastry, then line the shell with foil.
  • Fill the foil with pie weights or rice and bake in middle rack for 15 minutes.
  • Carefully remove the foil and weights.
  • Place back in oven and bake for another 8 minutes.
  • Cool shell in pan on rack.
  • Reduce oven to 400°F.
  • To make the filling: drain the raisins well.
  • Separate the 2 eggs and place 5 whites in total into a bowl; set aside.
  • In another bowl whisk together the 2 yolks and sour cream in a bowl, then whisk in 1/2 cup sugar flour, vanilla, cloves, nutmeg and salt until very well combined.
  • Add in well drained raisins; mix to combine.
  • Pour the filling into shell and bake in center oven for 10 minutes at 400°F.
  • With pie still in the oven reduce oven again to 350°F and bake for another 30-40 minutes, or until filling is set.
  • To make meringue: Remove the pie from the oven but keep the temperature at 350°F.
  • In a bowl with an electric mixer beat the 5 room temperature egg whites until they JUST have soft peaks.
  • Gradually add in 1/4 cup sugar and keep beating until stiff peaks form.
  • Spread the meringue over warm pie, covering filling completely and making certain that the meringue touches shell all the way around (this is important!).
  • Bake pie in middle oven until meringue is golden (about 10 minutes).
  • Cool pie or serve at room temperature.

Nutrition Facts : Calories 2666, Fat 119.1, SaturatedFat 48.3, Cholesterol 524.2, Sodium 1670.1, Carbohydrate 365.5, Fiber 12.5, Sugar 238.8, Protein 47

CRUSTLESS APPLE PIE WITH LEMON MERINGUE TOPPING



Crustless Apple Pie with Lemon Meringue Topping image

Apple dessert from Renny

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 7

3 medium apples, peeled, cored and sliced
1/2 cup sugar
3 t. flour
3 t. butter, softened
2 egg yolks
1/2 cup cream
1 t. apple pie spice or 1 t. cinnamon

Steps:

  • 1. Put apples in food processor and blend for about 5 seconds or until apples re coarsely chopped. Add remaining ingredients and blend until apples are finely chopped but not pureed. Place apple mixture in a buttered 9 inch pie plate and bake at 350 for 35 minute or until pie is almost set. Spread top with Lemon Meringue Topping (recipe follows) and return to oven. Continue baking for about 20 minutes or until top is golden brown. Allow to cool and cut into wedges to serve. Serves 8 Note: The only thing to watch is that the apples don't get pureed in blending. If you blend too long, apples with turn into a soupy sauce and pie will not bake properly Lemon Meringue Topping: 2 egg white 1/4 cup sugar 1 T. grated lemon peel Beat egg whites until foamy. Gradually add sugar and beat until meringue is stiff. This is not a light meringue, but a denser version. Beat in the lemon peel. Note: This is a delicious little dessert that is somewhat lower in calories than it's crusty cousin. It is a light dessert and nice to serve after a hardy meal. Source: Renny Darling

MILE-HIGH MERINGUE TOPPING



Mile-High Meringue Topping image

Use this meringue topping to finish off Lemon-Meringue Tartlets.

Provided by Martha Stewart

Yield Makes enough for 6 tartlets

Number Of Ingredients 4

4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup plus 2 tablespoon granulated sugar
1/4 teaspoon pure vanilla extract

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined.

CARAMEL PIE WITH MERINGUE TOPPING



Caramel Pie With Meringue Topping image

A southern favorite from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, Patsy Caldwell and Amy Lyles Wilson.

Provided by gailanng

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups sugar, divided
1/2 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 large egg yolks, beaten (save the whites for meringue)
2 tablespoons butter
1 (9 inch) pie crusts, baked
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • To make the caramel pie:.
  • Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet (or heavy bottomed skillet) over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. Take your time with this step; don't rush it. While the sugar is heating up, put the remaining 1 cup of sugar, flour and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
  • Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
  • To make the Meringue Topping: Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.

PEANUT BUTTER PIE WITH MERINGUE TOPPING



Peanut Butter Pie With Meringue Topping image

I know there are many Peanut Butter Pie recipes already posted here; I looked over many of them! This one is a bit different in that it has a meringue topping and a filling that is made from scratch. It does take some time, but I think you'll be pleased with the results and so will your family and guests...Anytime I've made it, it's been a delicious hit! (Cook time is on the generous side and includes time to make homemade crust; cook time includes time to make filling;both are estimates)

Provided by SilentCricket

Categories     Pie

Time 1h30m

Yield 1 9inch peanut butter pie, 6-8 serving(s)

Number Of Ingredients 11

1 9 inch pie shell, baked
1 cup powdered sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt
2 cups scalded milk
2 egg yolks, beaten (save the whites for meringue)
2 tablespoons butter
1/4 teaspoon vanilla
3 egg whites (use two mentioned above, plus one more egg white)

Steps:

  • Combine powdered sugar and peanut butter.
  • Blend with fork or pastry blender until coarse crumbs form.
  • Spread half of crumbs onto cooled pie shell.
  • Set aside.
  • Combine cornstarch, sugar, and salt.
  • Add scalded milk and mix well.
  • Pour small amount slowly over beaten egg yolk and mix.
  • Cook on top of double boiler until mixture thickens.
  • Add butter and vanilla; pour into prepared pie shell.
  • Beat egg whites until soft peaks form a meringue.
  • Spread on filling, sealing sides by crust.
  • Sprinkle with remainder of peanut butter crumbs.
  • Brown slightly under broiler-- WATCH!
  • to avoid crumbs burning.
  • Allow to cool and chill until ready to serve.
  • NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.

Nutrition Facts : Calories 552.5, Fat 26.4, SaturatedFat 9.4, Cholesterol 76.9, Sodium 420.1, Carbohydrate 69.8, Fiber 2.2, Sugar 45, Protein 12.4

MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!



Meringue Topping... You Don't Weep, It Doesn't Either!! image

My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL) with the meringue, either it shrank, weeped or my crust was too thin. So I finally looked up a "how to" for meringue. This recipe and directions have really helped me and now my pies are beautiful every time! Read through the steps before starting to be sure you will not miss any. Recipe by Sherry Tomfeld, web

Provided by Amber C.

Categories     Low Cholesterol

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
1 teaspoon lemon juice or 1 teaspoon vanilla
3 egg whites
6 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan mix the cornstarch and cold water thoroughly.
  • Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
  • When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
  • Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
  • Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
  • Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
  • Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
  • Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
  • Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
  • When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
  • Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
  • If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.

Nutrition Facts : Calories 47, Sodium 21, Carbohydrate 10.5, Sugar 9.5, Protein 1.4

FRESH ORANGE BREAD PUDDING WITH MERINGUE TOPPING



Fresh Orange Bread Pudding With Meringue Topping image

Make and share this Fresh Orange Bread Pudding With Meringue Topping recipe from Food.com.

Provided by southern chef in lo

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup diced fresh orange section
1 1/2 cups bread cubes
2/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 egg yolks
1 1/2 cups milk, divided
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon grated orange rind
1 teaspoon vanilla extract
2 egg whites
4 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
  • To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
  • Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
  • Cover with meringue.
  • For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
  • Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.

Nutrition Facts : Calories 259, Fat 7.8, SaturatedFat 4.4, Cholesterol 81.7, Sodium 234.6, Carbohydrate 43.1, Fiber 1, Sugar 34, Protein 5

MAGIC MERINGUE TOPPING



Magic Meringue topping image

If you want a high, sturdy meringue for your pies that does not turn "syrupie", here it is! Got it from a lady at church years ago at one of our church suppers. Delishhh!

Provided by Renae McVay

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 3

4-5 large eggs
1/2 tsp baking powder
1/2 c white granulated sugar

Steps:

  • 1. Separate yolks from whites and allow whites to warm up to room temperature. When whites are room temp, sprinkle in baking powder. Using mixer on high speed, beat egg whites until all the baking powder is dissolved and fairly stiff peaks form; and then with mixer running add the sugar. Continue beating until stiff peaks form and some of the glossiness disappears. You should be able to turn the bowl upside down without the meringue falling out.
  • 2. Preheat the oven to 400 degrees. Gently spread the meringue on the pie and make sure the edges touch the crust all the way around. Leave the middle higher than the sides. For pretty design, take the back of the wooden spoon or spatula and touch the meringue lightly and lift it up quickly to form tall peaks.
  • 3. Place the pie in the oven that's preheated and leave until tips of peaks are golden brown. Watch closely so it does not burn! Anywhere from 5-10 minutes approximately. The baking powder makes the meringue puff up and then hold it's shape. It also helps decrease the liquid that can sometimes form under the meringue.

LEMON MERINGUE WITH AMARETTI COOKIE TOPPING



Lemon Meringue with Amaretti Cookie Topping image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup whole milk
Finely grated zest of 1 large lemon
1/2 cup sugar
3 tablespoons all-purpose flour
4 egg yolks
1 tablespoon unsalted butter, at room temperature
3 tablespoons fresh lemon juice
1/4 teaspoon pure vanilla extract
1 cup sugar
4 large egg whites, at room temperature
1/4 cup (4 tablespoons) fresh lemon juice (from 1 large lemon)
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
12 amaretti or 1 1/2-inch diameter vanilla cookies
1/2 cup sliced almonds

Steps:

  • For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
  • In a medium bowl, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth. Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
  • For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved. Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute. While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks. Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl. Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice.
  • Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving.
  • For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper. In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds. Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined. Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes.
  • Sprinkle the topping over the meringue custard and serve.
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

MILE-HIGH MERINGUE TOPPING



Mile-High Meringue Topping image

Yield Makes enough for one 9-inch pie

Number Of Ingredients 4

8 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon pure vanilla extract

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 TOPPING



Meringue Topping image

Provided by Suzanne Hamlin

Categories     easy, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 3

1/2 lemon
1/2 cup egg whites at room temperature
1/2 cup granulated sugar

Steps:

  • Rub the lemon half all over the inside of an electric mixer bowl. Place the egg whites in the bowl and, with the whisk attachment, start to whip at medium speed. Add the sugar a tablespoon at a time, and whip until soft peaks form.
  • Place a generous scoop of the meringue on top of each serving of hot chocolate. The meringue will keep in a plastic container in the refrigerator for as long as two days.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 25 grams

MERINGUE TOPPING



Meringue Topping image

Provided by Melissa Clark

Categories     easy, dessert

Time 10m

Yield About 1 cup

Number Of Ingredients 2

1 large egg white (see note)
3 tablespoons superfine sugar

Steps:

  • In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add sugar tablespoon by tablespoon as mixer is running. Continue to beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto hot chocolate.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Protein 2 grams, Sodium 28 milligrams, Sugar 23 grams

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