Everything You Should Know About Pies
InternationalMeatPastaSaladsSaucesSeafoodVegetablesPrivacySite MapContact
Everything You Should Know About Pies

Meringue for One-Crust Pies

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 an egg whip or electric mixer 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 almost 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 spoons 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 spoons. 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.

  • 2 egg whites
  • 2 tablespoons pulverized or granulated sugar
  • 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.

Email this info to Friend
Browse Pages
 Breads & Related
Cakes & Related
Amazing Pies
Tasty Dips
Soups & Related
Cooking With Kids
Herbs & Spices
Special Occasion
Recommended Products
Helpful Tips
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.
Click Here And Visit Romwell Real Cooking