Ingredients
3 egg whites
3 tablespoons ice water or 3 tablespoons shaved ice
1 teaspoon baking powder
6 tablespoons granulated sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Grade A bourbon vanilla beans for custards, ice cream, extracts
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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. Test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently. Now fold in each Tablespoon of sugar gradually. When all the sugar has been added, whip the mixture again until stiff. When covering the pie with the meringue, make sure that the crust is covered and sealed at the pastry edges to prevent weeping. Preheat oven to 425 degrees Fahrenheit. Bake pie for at least 5 but not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired. Cool on wire rack, and refrigerate as usual.