Ingredients
-
1
-
2
-
1/2
-
3
-
1
-
6
-
-
-
-
-
-
-
-
-
Directions
No Weep, No Shrink Meringue,Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook…,Can you remove chilled chocolate pies (baked) from the frig and use the meringue after its warmed to room temp?,I made this recipe to put on top of a banana pudding. So, After cooking in the oven… as it cooled my meringue shrank, cried and had little beads are on top. So… 1) I wonder if my cornstarch was mixture was too think. As soon as I put in the boiling water, it thickened a bit. I continued to cook it for about 1-2 minutes. After it cooled it was like almost ready jello. Thus, I had to spoon it into the egg white mixture. Or Did I cook it too long? Or… 2) I wound up trying to brown in a 350 oven but it took like 25-20 for it to start browning. Did I cook the banana pudding too long? Or 3) I also put the egg whites in the fridge while I was making the pudding part. Did this cause it to weep? Help!!!
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Steps
|
1
Done
|
Mix Cornstarch, 2 Tbls Sugar and Water and Cook Over Low Heat Till Mixture Is Clear -- Remove from Heat -- in a Bowl, Whip Egg Whites Until Peaked and Then Slowly Add the Heated Cornstarch-Sugar-Water Mixture. |
|
2
Done
|
Beat Until Creamy.add Salt and 6 Tbls Sugar and Beat Again Till Fluffy -- Pile on Your Pie and Bake in a 350* Oven Till Meringue Is Gold Tinged, Usually 20-30 Minutes. |
