|
Instructions |
|
|
Preheat oven to 400 degrees.
Stir both sugars and water together in a saucepan. Heat over medium until sugars melt, swirling pan often; do not stir(this may cause sugar to crystalize). Increase heat to medium high and boil, swirling frequently, until it reaches 250 degrees. remove syrup from heat.
|
|
|
beat egg whites and cream of tartar at medium-high speed in a stand mixer fitted with a wisk attachment while sugar syrup boils. When whites reach soft peaks(they hold their shape and droop at the tip), begin drizzling in hot sugar syrup. Once syrup is incorporated, turn mixer to high and beat until meringue is stiff and glossy.
|
|
|
Spoon meringue on the pie, spreading to the crust, then use a spatula or spoon to create decorative peaks and valleys in the meringue. Bake until meringue is golden, 8-12 minutes-do not overbake or filling will become soft
|
|
|
|
|
Serving
Suggestions |
|
use with crust and tangy lemon filling
|
|
Originally Submitted
5/2/2008
|