MERINGUE TOPPING
Whipped egg whites, sugar, and cream of tartar turn into pillowy clouds that can transform a cream pie into something special. There are different types of meringue - French (basic), Swiss, and Italian. We're showing you how to make an easy basic meringue that will help you transform your desserts. Click here for more tips on making basic meringue.
Provided by Kitchen Crew @JustaPinch
Categories Other Desserts
Number Of Ingredients 3
Steps:
- Carefully separate egg whites and yolks over a bowl. Check for shells or yolks.
- Pour egg whites into a clean glass or metal bowl. Beat the egg whites until just bubbly.
- Add the cream of tartar. Mix on medium-high speed.
- When peaks form, slowly add granulated sugar. Mix on medium-high speed between additions. After all the sugar has been added, mix for 2-4 minutes until stiff peaks have formed.
- Check meringue after mixing for 3-4 minutes. If it is shiny and stiff peaks form when the beaters are lifted, the meringue is done. If not, mix for another minute or two and check again.
- Spread the meringue onto the pie filling and completely seal the crust.
- Bake at 350 degrees for 15 minutes.
- The meringue should be toasted brown. Let cool completely on a wire rack.
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