op pie with meringue (recipe to follow).
After meringue is spread on
ven to 325\u00b0F.
Meringue:
In a small saucepan
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
vernight.
Top with meringue; grill or bake meringue in moderate oven
Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated \"crust.\".
Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about 1/2 inch from the rim.
Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
tream and beat until the meringue forms and holds stiff peaks
ool while preparing rest of recipe.
PREPARE LEMON FILLING:
nd let cool completely.
Meringue: Combine sugar,zest,and juice
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
Simple syrup:
Start with the simple syrup. Mix sugar and water in a sauce pan and bring to a boil. Stir until sugar gets dissolved. Remove from heat and store in the fridge until ready to use.
Mojito:
Pour lime juice and simple syrup into a tall glass.
Add mint leaves and muddle it together.
Add rum and muddle a little more.
Add ice and a splash of soda.
Serve garnished with fresh mint leaves and a slice of lime.
Stir the sugar into the slightly beaten egg yolks, then add the lemon juice and grated rind.
Mix well.
Stir the flour in 1 spoonful at a time, stirring until mixture is smooth and free of lumps.
Add the cold water, then the hot water; stir well.
Place over double boiler and cook until mixture heavily coats the spoon, then stir in butter.
Pour into baked 9-inch pie shell.
Cover with meringue (whip egg whites, vanilla and sugar until stiff but not dry) and bake for 10 minutes at 350\u00b0 or until meringue is golden brown.
Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
nto parchment with fingertips. Divide meringue in half, spooning two or
s set.
To make meringue: Remove the pie from the
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you'll need
Prepare Meringue Shell and cool completely.
Combine sugar and cornstarch in a saucepan; stir in 1 1/2 cups water gradually.
Cook over medium heat, stirring constantly, until mixture is bubbly and thickened.
Cook for 1 minute.
Stir half the hot mixture into egg yolks; blend egg yolks into hot mixture.
Cook for 1 minute longer, stirring constantly.
Remove from heat; stir until smooth.
Blend in butter, lemon juice and rind; pour into pie shell.
Cover with meringue.
Bake at 400\u00b0 for 5 to 8 minutes or until meringue is light brown.
Yield:
6 to 8 servings.