MILE HIGH MERINGUE
Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,
Provided by PaulaG
Categories Dessert
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
- Bring to a slow boil over medium heat and stir until clear and thick.
- Set aside and cool completely.
- In a large bowl, beat the egg whites until soft peaks form.
- Gradually add cooled cornstarch mixture, beating until mixture thickens.
- Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
- Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.
Nutrition Facts : Calories 521.9, Fat 0.2, Sodium 324.8, Carbohydrate 121.8, Fiber 0.1, Sugar 114, Protein 10.8
CRANBERRY MERINGUE PIE
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
- For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
- Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
- For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
- To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
- Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.
CRANBERRY MERINGUE PIE
Provided by Jonathan Reynolds
Categories project, sauces and gravies, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
- To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
- Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
- To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
- Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
- To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
- Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram
LEMON-CRANBERRY MERINGUE PIE
Sweet and soft as air, meringue is what gives this show-stopper of a pie its fluffy, bouffant appearance. Looks aside, the meringue serves an important purpose in balancing the easy lemon curd filling. To take this pie to legendary status, we added a thin layer of cranberry gelée for extra pucker-up power and quickly kissed the peaks of the meringue with a kitchen torch.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 400°F. Roll out dough on a lightly floured surface to an approximately 13-inch round. Transfer to a 9-by-2-inch fluted tart pan, or a 9-inch deep-dish pie dish. Trim dough to be flush with edges of pan.
- Line with parchment and fill with dried beans or pie weights. Bake until crust is set and dry, about 25 minutes. Remove beans and parchment; continue baking until crust is golden on bottom, about 15 minutes. Transfer to a wire rack; let cool completely.
- Lemon Filling: Combine sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks, lemon zest, and 1 1/3 cups water until smooth. Bring mixture to a boil over medium-high heat, whisking frequently; boil 1 minute.
- Remove from heat; whisk in lemon juice and butter until smooth. Pour mixture into crust. Refrigerate until filling is cool and set, about 30 minutes.
- Cranberry Gelée: Combine cranberries, sugar, cornstarch, salt, and 3/4 cup water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally; boil 1 minute. Press through a fine-mesh sieve (discarding solids), then pour over chilled and set lemon pudding in crust, gently spreading to edges with an offset spatula. Refrigerate until cold and set, at least 30 minutes or, loosely covered, up to 1 day. If using tart pan, remove pie from pan and transfer to a serving plate or cake stand.
- Meringue: In the bowl of a mixer set over (but not in) a bowl of simmering water, beat egg whites and sugar until sugar has dissolved and mixture is hot. Transfer to mixer fitted with the whisk attachment; beat on low speed until foamy. Add cream of tartar and vanilla, increase speed to medium-high and whisk until stiff, glossy peaks form, about 8 minutes.
- Spoon meringue onto center of pie, spreading slightly and leaving a 1-inch border between meringue and crust. Wave a kitchen torch over meringue until browned in places. Cut pie into wedges; serve. (Pie is best eaten the same day.)
PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)
Provided by kshepherd322
Number Of Ingredients 4
Steps:
- Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.
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- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
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