Meringue pie topping

Meringue pie topping

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
3 egg whites
1/4 teaspoon cream of tartar
5 tablespoons caster sugar

Method

  1. Beat egg whites until light and frothy. Add cream of tartar and continue beating until whites are stiff enough to hold a peak. Gradually beat in sugar and beat until meringue is stiff and glossy.
  2. Pile meringue lightly on cooled pie filling, spreading it until it touches edges of pastry to prevent meringue shrinking. Bake in a preheated hot oven for 5–6 minutes or until top is brown.
  3. For a more decorative effect, use a piping bag fitted with a rose tube to pipe rosettes of meringue over pie filling. Sufficient to top a 20–23 cm pie.
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