"This meringue is extremely good. It does not get weepy, and has such a accurate vanilla flavor."
- 1/2 cup water
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 3 egg whites
- 1/four teaspoon cream of tartar
- 1 pinch salt
- half of teaspoon vanilla extract
- 6 tablespoons white sugar
|Prep : 15M||Cook : 8M||Ready in : 20M|
- In a small saucepan, integrate water, 2 tablespoons sugar, and cornstarch. Cook over low warmth till clear, stirring constantly. Remove from warmth.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt till aggregate is foamy. Mix in vanilla, then regularly upload the 6 tablespoons sugar, beating constantly until meringue paperwork gentle peaks. Gradually pour in cornstarch mixture, beating till stiff. Spread over top of pie and seal to the crust. Brown in oven if preferred.
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