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Meringue That Will Not Bead or Create Wateriness

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“Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."”
READY IN:
25mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the egg whites, ice water and baking powder in a medium bowl and beat vigorously with wire whisk or electric mixer until egg whites are very stiff.
  2. Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently.
  3. Now fold in each Tablespoon of sugar gradually.
  4. When all the sugar has been added, whip the mixture again until stiff.
  5. When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping.
  6. Preheat oven to 425 degrees Fahrenheit.
  7. Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired.
  8. Cool on wire rack, and refrigerate as usual.

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