Meringue I

Cooking Recipes Catalogue

This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells

INGREDIENTS (for 8 servings):


  • Preheat oven to 450 degrees F (225 degrees C).
  • In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
  • In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
  • Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
  • Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
  • Bake in preheated oven for 12 minutes or until golden brown.