This is a classic “no-weep” meringue recipe. The cooked cornstarch base stabilizes the egg whites, preventing them from shrinking and releasing liquid.
Author
Unknown
Recipe
Cornstarch Base
| Measurements | Ingredients |
|---|---|
| 1 Tbsp | Cornstarch |
| 2 Tbsp | Sugar |
| ½ cup | Water |
Meringue
| Measurements | Ingredients |
|---|---|
| 3 | Egg Whites |
| Dash | Salt |
| 6 Tbsp | Sugar |
Instructions
- For the Cornstarch Base: In a small saucepan, cook the cornstarch, 2 Tbsp sugar, and water, stirring constantly until the mixture is clear and thick. Set aside.
- Preheat oven to 325°F.
- For the Meringue: In a clean bowl, whip the egg whites and a dash of salt until stiff peaks form.
- Gradually beat the warm cornstarch mixture into the egg whites. Continue beating until creamy.
- Gradually add the 6 Tbsp of sugar, beating on high speed until the meringue is very creamy and stiff.
- Pile the meringue onto your pie, ensuring it touches the crust on all sides.
- Bake for 30 minutes.
- Cool slowly away from any drafts.
