| A good Meringue is one of the baker's tools. Double the ingredients for two pies. |
4 egg whites
6 tablespoons of sugar
A pinch of salt
Beat the egg whites in a counter-top mixer on high. Add salt and
sugar soon after beating has begun. Continue beating until whites
stand in peaks but are not yet too dry. Spread on the filling mixture,
sealing the edge. Bake the pie in a very hot oven (425 degrees) for
about 5 minutes or until the Meringue peaks are golden brown. Cool
thoroughly before serving.
sugar soon after beating has begun. Continue beating until whites
stand in peaks but are not yet too dry. Spread on the filling mixture,
sealing the edge. Bake the pie in a very hot oven (425 degrees) for
about 5 minutes or until the Meringue peaks are golden brown. Cool
thoroughly before serving.
| A tip from August: To cut meringue pie, use a sharp knife that is heated and cleaned under very hot running water. |
| The Bakery Chef presents ... Meringue Topping at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
