Now that you have this newfound weeping meringue knowledge, you can get back to the kitchen to start baking all the delicious cream pie recipes from scratch with less worry.
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Classic Chocolate Meringue Pie. Credit: Andy Lyons. Beat the mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue and keep it from seeping out. Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling. Spread the meringue on the filling while the filling is HOT. This heats and seals the underside of the meringue so it cooks as thoroughly as the top which is exposed to the heat of the oven.
Make meringue pie on dry, low-humidity days. If the meringue is attached to the crust, there is less chance of shrinkage when baking. Make sure the meringue is fully cooked. Instead of baking the pie in a hot oven, say degrees, turn the temperature down to or even In a cooler oven, the heat will better penetrate and cook the topping before browning.
Get full volume from your egg whites. Heat penetrates light, airy meringue better than a more dense meringue. It is difficult to get full volume with plastic bowls because fat molecules are often trapped in the plastic surface. Place the topping on the filling while hot. Add cornstarch mixture, a tablespoon at a time, continuously beating until stiff peaks form, and the egg whites have reached maximum volume.
Reheat lemon filling over very low heat during last minutes of beating the meringue, to make sure filling is hot. Pour the hot filling into the pie shell. Immediately place meringue around the edges of the filling and the piecrust, then work to the center of the pie. Seal the pie by making sure the meringue is attached to the edge, so it doesn't shrink while baking.
Use the back of a spoon to carefully and gently spread the meringue and create peaks. Bake in the preheated, degree oven for 20 minutes, or until meringue is golden brown.
Makes 8 to 10 servings. Add the frozen butter, pulsing in one-second intervals until mixture resembles coarse cornmeal with pea-sized pieces. Slowly add ice water while continuously pulsing, one tablespoon at a time, until the dough forms a ball.
It should take 3 to 4 tablespoons of ice water to reach this stage. Dust dough with flour and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll out the dough on a floured work surface. Place in and overlap a 9-inch pie plate. Dock the dough with a fork. Bake in a preheated degree oven for minutes until golden brown.
To make lemon filling: In a saucepot over medium high heat, combine sugar, cornstarch, flour, salt and water. Bring to a boil and stir until thickened, about 3 minutes.
Combine the lemon zest, juice and extract with the yolks. Temper the yolks with the hot sugar mixture. The remaining meringue will then fold into the lightened batter more easily. To give meringue a golden, crisp exterior and a soft, warm, marshmallow-like center, whether atop a pie or lemon-meringue semifreddi, toast it lightly with a handheld torch.
Alternatively, place the desserts be sure to use heatproof dishes in a degree oven, and bake just a couple of minutes until the meringue begins to brown. You can also broil it until browned. Avoid making meringue on humid days. The sugar in the delicate egg-white mixture readily absorbs moisture from the air, which makes it soft and impossible to achieve thick, stiff peaks. Humidity may also cause some soft meringues to weep or crisp meringues to soften once baked. Meringue: Guaranteeing Success.
February 13, Save Pin More. Cold eggs are easier to separate, but room-temperature whites attain more loft when whisked. Separate the eggs while cold, and then let the whites stand, covered, at room temperature for at least 30 minutes before beating. Crack eggs on a flat surface, such as your countertop, rather than the edge of a bowl.
This reduces the chance that a shard of shell will puncture the yolk. Carefully separate 1 egg into two small bowls -- one for the yolk, one for the egg white. Evaluate the egg white to determine if it's free of impurities before adding it to a larger mixing bowl. Repeat process, working with 1 egg at a time. With this strategy, if a little yolk lands in a white, you'll contaminate only one white, rather than the entire batch.
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