Follow these steps for perfect results
cornstarch
cold water
boiling water
vanilla extract
egg whites
caster sugar
salt
In a saucepan, blend cornstarch and cold water until smooth.
Add boiling water to the cornstarch mixture.
Stir continuously until the mixture thickens and becomes clear.
Allow the cornstarch mixture to cool completely.
In a separate bowl, beat egg whites until they become foamy.
Gradually add caster sugar to the egg whites while continuing to beat until stiff and glossy peaks form.
Add salt and vanilla extract to the meringue mixture.
Slowly beat in the cooled cornstarch mixture.
Beat the mixture quickly for several minutes until well combined and fluffy.
Spread the meringue evenly over a filled and cooled 9-inch pie.
Bake in a preheated oven at 325-350°F (160-175°C) for approximately 10 minutes.
Continue baking until the meringue is golden brown on top.
Remove from oven and let cool completely before serving.
Expert advice for the best results
Ensure all utensils are grease-free for optimal meringue formation.
Cool the cornstarch mixture completely to prevent the meringue from becoming runny.
Everything you need to know before you start
10 mins
Meringue is best made fresh but the cornstarch mixture can be prepared in advance.
Swirl the meringue decoratively over the pie filling and create peaks.
Serve with a fruit pie filling, such as lemon or apple.
Dust with a light coating of powdered sugar.
The sweetness of Moscato complements the meringue.
Discover the story behind this recipe
Common dessert topping in American households.
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