We were fortunate in our baking industry, we could purchase an egg stabilizer that kept our beautiful Sweet Magnolia 3’’ high meringues fresh and stable for two weeks. You can’t buy this product in the grocery stores anymore. However, in our family, most pies will not last two days anyways so the meringue does not need to stay fresh for very long!
Ingredients
- 3 large egg whites (room temperature)
- 2 tsp cream of tarter
- 56 Tbsps very fine granulated sugar
- ½ tsp of vanilla
Directions
“Cool Pies Before Adding Meringue”
- Preheat oven to 325°
- Separate egg whites from egg yolks in two small perfectly clean bowls making sure to remove any sperm from egg white with a spoon.
- Let egg whites become room temperature before beating or peaks will not form well.
- Beat the egg whites on the highest speed on mixer until firm peaks have formed.
- Add the vanilla and continue to beat until blended.
- Add the cream of tarter and mix well.
- Gradually, fold a super fine sugar, one Tbsp. at a time until stiff peaks form
- Pile meringue on top of pre-baked pie. Be careful to seal the meringue onto the edge of pie crust to prevent shrinkage.
- Place about 4’’ under the heat and bake about 10-12 minutes, until golden. Cool completely.
