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An overcooked meringue will form beads of moisture on its surface from the proteins clotting so much that they squeeze out moisture. A meringue that did not cook through in the center weeps as it slowly dissolves and releases its liquid. The pie filling needs to be hot when the meringue is applied. For cold filling pies Italian Meringu
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e will work best. A hot oven temperature (
425F degree) for a short period of time will prevent over cooking. Shrinkage can also be a problem with meringue topped pies. Some Chefs (not I) have started adding a cornstarch-water solution to the French (basic) Meringue recipe. The addition of starch eliminates all these problems and also makes the
.jpg)
pie easier to slice evenly. A teaspoon or two of this mixture stabilizes the meringue. The cornstarch must be brought to a boil in just enough water so that it can be beaten into the meringue without clumping. I personally have not used the cornstarch-water solution but have had more than a few episodes when I should have used it. This is the end of my Meringue series … I hop
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e in some small way it helps you readers who have as much difficulty with Meringue as I occasionally do. ~ Chef Wilkinson ~
.jpg)
An overcooked meringue will form beads of moisture on its surface from the proteins clotting so much that they squeeze out moisture. A meringue that did not cook through in the center weeps as it slowly dissolves and releases its liquid. The pie filling needs to be hot when the meringue is applied. For cold filling pies Italian Meringu.jpg)
e will work best. A hot oven temperature (425F degree) for a short period of time will prevent over cooking. Shrinkage can also be a problem with meringue topped pies. Some Chefs (not I) have started adding a cornstarch-water solution to the French (basic) Meringue recipe. The addition of starch eliminates all these problems and also makes the.jpg)
pie easier to slice evenly. A teaspoon or two of this mixture stabilizes the meringue. The cornstarch must be brought to a boil in just enough water so that it can be beaten into the meringue without clumping. I personally have not used the cornstarch-water solution but have had more than a few episodes when I should have used it. This is the end of my Meringue series … I hop.jpg)
e in some small way it helps you readers who have as much difficulty with Meringue as I occasionally do. ~ Chef Wilkinson ~
