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MERINGUE
FOR ONE-CRUST PIES
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Since meringue is often
used as a garnish for one-crust pies, we should understand its nature and
the proper procedure in its making. When it is correctly made and properly
baked, it is very attractive and improves the appearance of the dessert,
but failure in these respects is likely to result in a tough, shrunken
meringue, which had better be omitted, as it detracts from the appearance
of the pie and is not agreeable to the taste.
How To Make Meringue
To make meringue, first separate
the whites from the yolks and chill them thoroughly. Beat them with a fork
or an egg whip until they are almost stiff, that is, until they will hold
their shape fairly well but will drop from the fork or whip when it is
raised. At this point, begin to add the sugar, which, if possible, should
be either confectioner's or pulverized, although granulated sugar may be
used if the others cannot be obtained. Add the sugar slowly and continue
the beating until all of it has been incorporated. The meringue is then
ready to place on the filling. It should be remembered that the filling
must be partly or entirely cooked before the meringue is applied, so that
when the pie is returned to the oven nothing but the meringue will require
cooking.
The manner in which meringue
is placed on pie has much to do with the appearance of the pie. If it is
spread on the filling in an even layer, the pie will invariably look stiff
and unattractive. By far the better way is to drop it by spoonfuls roughly
over the top of the filling, or first to spread a thin layer over the top
in order to cover the entire surface and then to drop the remainder of
the meringue over this by spoonfuls. Or, it may be forced through a pastry
tube into rosettes or frills of any preferred design. The advantage of
applying it unevenly rather than in a thin layer is that the rough surface
will brown where the spots are high and the depressions will be a lighter
brown or white. When the pie has been covered with meringue, set it in
a moderate oven and let it bake for 12 to 15 minutes, or until it is properly
browned.
NOTE: By no means
allow the meringue to remain in the oven longer than this, for as soon
as the baking is completed, it will immediately begin to shrink and toughen. |
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MERINGUE FOR PIES
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2 egg whites
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2 Tb. pulverized or granulated
sugar
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Vanilla or lemon juice
Beat the egg whites according
to the directions given, add the sugar slowly, and continue the beating.
Then add the flavoring. Cover the filling, place in a moderate oven, and
bake for 12 to 15 minutes. |
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 RECIPES
FOR ONE-CRUST PIES |
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| RECIPES
FOR PASTRY |
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| PASTRY
TIPS |
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Helpful
Tips
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| If an attractive, appetizing
meringue is to be the result, the eggs that are used must be in good condition
and very cold; also, they must be properly beaten so that there will be
no loss of air in manipulating the whites when they are placed on top of
the pie mixture. The baking is important, too, both the length of time
the meringue remains in the oven and the temperature to which it is subjected
having a direct bearing on the finished meringue. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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