1 pound pasteurized egg whites (2 cups), at room temperature
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 pound granulated sugar
Servings: 56
1. Add salt and cream of tartar to egg whites. Whip past frothy stage, on high speed, approximately 1 1/2 minutes, using wire whip attachment.
2. Add sugar gradually while beating. Beat until sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry.
3. Spread meringue on filled pies while filling is hot, 5-6 oz per pie. The meringue should touch all edges of the crust. Brown in oven at 375°F for 10-12 minutes or until golden brown.
Yield: 7 7/8 inch pies
Notes: For 8-inch pies, use 4 oz per pie.
For proper volume, egg whites must have no yolk mixed in them, and the beater and bowl must be free of any trace of fat. Even a small trace of fat will prevent the whites from foaming properly.
Egg whites should be at room temperature before beating. The meringue will be higher and lighter.
For food safety reasons, pasteurized egg whites are recommended.
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 pound granulated sugar
Servings: 56
1. Add salt and cream of tartar to egg whites. Whip past frothy stage, on high speed, approximately 1 1/2 minutes, using wire whip attachment.
2. Add sugar gradually while beating. Beat until sugar has dissolved. The meringue should be stiff enough to hold peaks but not dry.
3. Spread meringue on filled pies while filling is hot, 5-6 oz per pie. The meringue should touch all edges of the crust. Brown in oven at 375°F for 10-12 minutes or until golden brown.
Yield: 7 7/8 inch pies
Notes: For 8-inch pies, use 4 oz per pie.
For proper volume, egg whites must have no yolk mixed in them, and the beater and bowl must be free of any trace of fat. Even a small trace of fat will prevent the whites from foaming properly.
Egg whites should be at room temperature before beating. The meringue will be higher and lighter.
For food safety reasons, pasteurized egg whites are recommended.
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