Meringue for Pies

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Title: Meringue for Pies
Yield: 1 Servings
Categories: Pies, Pastry


3 Egg whites
1 ts Cream of tartar
1 pn Salt
6 tb Sugar

Beat the egg whites till they form soft peaks. Add the cream of tartar and
salt and continue beating till the whites are stiff but not dry. Add sugar,
a little at a time, beating it in well. Spread the meringue over the pie,
being certain to cover the surface completely, including the edge of the
crust. If you are deft with the pastry tube, you may pipe the meringue over
the pie, using a #6 rosette tube. Bake the meringue at 350 degrees 15 to 18
minutes, or until it is lightly browned. Note: The secret to keeping the
meringue from shrinking is to make sure there are no gaps between the pie
crust and the meringue.

Recipe By : American Cookery, James Beard

From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26 -0800

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