How would u make the "meringue" part of a lemon meringue pie?!
How would u make the "meringue" part of a lemon meringue pie?
i ahve been experimenting to try to find a way to make the meringue part but nothing seems to work!! i haven't tried using cream of tarter, so plz tell me if it works or a recipe u know.
Answers:
you whip the egg WHITES and sugar until foamy..you know its mixed enough when you lift the beater out of the bowl, the peaks are firm and stay put (instead of flopping over)
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
One important thing is that your egg whites cannot have ANY yolk in them. Practice separating the eggs; separate them into a cup, dump the white into the mixing bowl one at a time. Any eggs that accidentally get yolk mixed into the white, you have to set aside and use in some other way.
Make sure you use a cup and a bowl that are completely free of any oily residue: glass works better than plastic.
Cream of tartar DOES help to make the meringue more stiff and shiny.