Meringue is really one of the easiest things in the world to make if you just know a few tricks when preparing. Use this meringue to top a favorite chocolate pudding pie or Robyn Stone’s Lemon Meringue Pie.
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Excerpted from Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone. Published by Clarkson Potter Publishers, an Imprint of the Crown Publishing Group, a division of Penguin Random House LLC. ©2017 by Robyn Stone, Photographs © 2017 by Helene Dujardin.
Servings: 9-inch pie
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites until foamy, about 1 minute. Beat in the cream of tartar. Slowly add the sugar, 1 tablespoon at a time, beating after each addition until the sugar dissolves. Continue beating until the egg whites form stiff peaks, about 6 minutes.
Beverly zjett says
do you have to put in fridge after you take it out of oven because of meringue .
Robyn Doyon-Aitken says
Refrigeration causes meringue to weep, but here are some tips for storing a pie with meringue: https://food52.com/hotline/14363-storing-pie-with-merigue-topping.