Recipe: The Perfect Meringue

From time to time, we receive questions on how to do just what we do. 

How do you get your crusts so fluffy?

What do put in your key lime filling? 

How do you get your pies to cook so evenly?

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Many of these recipes are (we'll admit!)  tight-lipped family traditions.  Every so often, however, we'll release a tip or trick to share in your own kitchens.

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The Perfect Meringue

Makes About 4-5 Cups

This meringue is magic.  It's light, fluffy, lightly sweetened, and stiff.  Enjoy!

Ingredients:

1/2 Cup plus 2 Tbsp     Sugar

1/3 Cup plus 1 Tbsp     Light Corn Syrup

1/4 Cup     Water

2 Each     Egg Whites

1/8 tsp    Salt

1/4 tsp    Cream of Tartar

1/2 tsp    Vanilla Bean Paste

 

Procedure:

STEP 1  In a small saucepan, combine sugar, water, and corn syrup.  Heat over high heat, brushing down sides of pot as necessary with a wet pastry brush.  Cook until sugar syrup registers 240 degrees.

Step 1 - Sugar Water.jpg

 

STEP 2  Meanwhile, combine egg whites and Cream of Tartar in mixer fitted with whisk attachment.  Mix on medium speed until soft peaks form, about 2 minutes.

Step 2 - Egg White Tartar.jpg

 

STEP 3  With mixer running, slowly drizzle in hot sugar syrup. Add vanilla bean paste.  Increase speed to high and whip until desired stiffness is achieved.

Step 5 - Syrup to Egg Whites.jpg

Then whip...whip... whip!

 

STEP 4  The meringue can be refrigerated, but for the fluffiest result, place in a pastry bag and pipe onto pie immediately.  For the Tiny Pies touch, lightly toast the top with a propane torch.

 

Cook's Notes

For best results, use fresh eggs at room temperature.  The meringue can be made up to one day in advance.  Refrigerate and use by next day.

Behold! Meringue magic!

Behold! Meringue magic!

Our January special, the Meyer Lemon Meringue.  Read more

Our January special, the Meyer Lemon Meringue.  Read more

Be sure to enjoy the best of our meringue with our January's Pie of the Month, Meyer Lemon Meringue, available through January 31st.