Unbaked Meringue

Oxmoor House
meringue for one 10-inch pie


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1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
2 egg whites


Combine sugar, syrup, water, cream of tartar, and salt in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar dissolves. Remove from heat.

Beat egg whites (at room temperature) in a medium glass or metal mixing bowl until foamy. While beating at medium speed of an electric mixer, slowly pour hot syrup mixture in a thin stream over egg whites. Turn mixer to high speed; beat until stiff peaks form and meringue is thick enough to spread.

Spread meringue immediately over pie filling, carefully sealing to edge of pastry.

Created date

February 2010