mariadnoca
Moderator
Hi all,
I'm in So Cal visiting mom (she is having surgery tomorrow - please keep her in your prayers). Today she shared with me this recipe for meringue from a regional cookbook I remember her having when I was a kid - written then by little ol' ladies back home in TX. So this recipe for a stablized meringue must be well over 50 yrs old.
Mom, who is 87 yrs young, tried it for the first time yesterday and I am reaping the rewards eating moms famous chocolate pie with a perfect meringue so I thought I'd share it all with you
Meringue
1 T cornstarch
2 T sugar
1/2 c water
Mix together and cook above ingreds until thick and clear.
Beat 3 egg whites
until they form peaks and add
1 t vanilla.
Add cooked mixture to the eggs and continue beating. Add
2 T sugar per egg white
and beat until glossy. Put on pie and cook for 30 mins or until brown at 325 F.
Enjoy!
I'm in So Cal visiting mom (she is having surgery tomorrow - please keep her in your prayers). Today she shared with me this recipe for meringue from a regional cookbook I remember her having when I was a kid - written then by little ol' ladies back home in TX. So this recipe for a stablized meringue must be well over 50 yrs old.
Mom, who is 87 yrs young, tried it for the first time yesterday and I am reaping the rewards eating moms famous chocolate pie with a perfect meringue so I thought I'd share it all with you
Meringue
1 T cornstarch
2 T sugar
1/2 c water
Mix together and cook above ingreds until thick and clear.
Beat 3 egg whites
until they form peaks and add
1 t vanilla.
Add cooked mixture to the eggs and continue beating. Add
2 T sugar per egg white
and beat until glossy. Put on pie and cook for 30 mins or until brown at 325 F.
Enjoy!