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Recipe(tried): Toni: No-Weep Meringue

Misc.
Weeping has to do with the meringue itself, (I believe something to do with the sugar), not the storage method, but whatever, humidity seems to make it worse. I use this recipe and rarely ever have a problem with weeping.

NO WEEP MERINGUE

1/3 c. sugar
2 T. sugar
1 T. cornstarch
1/2 c. water
4 egg whites

Combine sugar, cornstarch and water in a saucepan, or microwave, and bring to a boil, cook until thickened. Remove from heat. In mixer bowl, beat egg whites, and 2 T. sugar until soft peaks form. Gradually add hot syrup and beat on high speed until stiff peaks form. Spread over warm pie filling, seal edges to crust and sprinkle with a few shreds of coconut, if desired. Bake at 350 degrees for 15 minutes or until browned to your liking. Cool.


MsgID: 0052173
Shared by: sugar/spiceTX
In reply to: ISO: storing meringue pies
Board: Cooking Club at Recipelink.com
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