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Betty’s Killer Meringue for Cream Pies Recipe

12 Mar
Meringues mit Schlagrahm

Image via Wikipedia

In this video, Betty demonstrates how to make a Killer Meringue for Cream Pies. This meringue is made of sugar syrup that is beaten into egg whites. It is gorgeous, and it comes out perfect every time!

Ingredients:

¾ cup water
¼ cup plus 2 tablespoons sugar
1 tablespoon cornstarch
3 egg whites, at room temperature
dash of salt
1 teaspoon vanilla extract

In a small saucepan, combine ¾ cup water, ¼ cup plus 2 tablespoons sugar, and 1 tablespoon cornstarch. Stir until blended. Place over medium heat and cook, stirring constantly until transparent and thickened. In a large mixing bowl, combine 3 egg whites and a dash of salt. Beat with an electric mixture until frothy. Add 1 teaspoon vanilla, and continue beating while gradually pouring cooked syrup into egg whites. Beat 3 minutes, or until stiff. Do not over-beat. Spread over the top of a cream pie and bake at 425 degrees (F) for 5 to 8 minutes. Lovely meringue! I hope you enjoy this recipe! –Betty 

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3 responses to “Betty’s Killer Meringue for Cream Pies Recipe

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