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?
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.
Be sure and share your photos with us by tagging them with #tinypieskitchen.
The Perfect Meringue
Makes About 4-5 Cups
This meringue is magic. It's light, fluffy, lightly sweetened, and stiff. Enjoy!
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
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 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 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.
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.
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.
Be sure to enjoy the best of our meringue with our January's Pie of the Month, Meyer Lemon Meringue, available through January 31st.