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High Altitude Meringue For Pie

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Recipe Summary High Altitude Meringue For Pie

Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.

Ingredients | High Calorie Cake

1 tablespoon cornstarch

6 tablespoons white sugar

1 pinch salt

½ cup water

3 egg whites

Directions

In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

Info | High Calorie Cake

prep: 15 mins total: 15 mins Servings: 8 Yield: 8 servings

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Desserts, Pies, Custard and Cream Pie Recipes, Meringue Pie Recipes,