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.
Cook cornstarch, 2 tablespoons sugar and water together until clear. Set aside. To the 3 egg whites, add a pinch of salt. Whip until foamy and standing in peaks. At this time, you add the cornstarch mixture to the egg whites. Continue beating until creamy. Gradually add 6 tablespoons sugar, beating until very creamy. Pile on pie and bake until golden brown.
Combine all ingredients and boil until it spins a thread. Remove from heat immediately.
While beating constantly, pour syrup slowly into 2 stiffly beaten egg whites.
Beat until it holds shape well.
This meringue keeps exceptionally well.
Beat egg whites until stiff; add sugar and vanilla.
Beat until stiff.
Cook cornstarch and cold water until it's thick and clear; put into meringue while hot and beat in.
Bake at 350\u00b0 until brown.
Slowly cook until clear the granulated sugar, cornstarch and water.
Cool to room temperature.
Beat egg whites to froth stage. Add the 6 level tablespoons of powdered sugar, 1 at a time, beating after each one.
When eggs are light and form a fold over wet peak, beat in the cooked mixture.
Be very careful to seal the meringue well to the pie crust when applying.
Bake at 350\u00b0 for 15 minutes, or until nicely browned.
Cool slowly out of drafts.
Cook the cornstarch, 2 tablespoons of sugar and water in small saucepan until thickened and mixture is clear.
Let cool.
Beat the egg whites and salt until stiff.
Fold in cornstarch mixture and continue beating until creamy.
Gradually add 6 tablespoons of sugar.
Pile meringue on pie.
Bake at 325\u00b0 for 20 minutes or until golden brown.
Beat in vanilla.
Spread meringue on pie.
Bake at
Beat egg whites and cream of tartar. Continue beating and gradually add sugar mixed with cornstarch. Beat until peaks form. Cover pie with meringue, taking extra care to seal off all edges. Bake for 12 to 15 minutes at 375\u00b0.
Combine first 3 ingredients and cook to a clear syrup.
Cool. Beat egg whites until stiff with 6 tablespoons sugar.
Add syrup mixture to egg whites and beat.
Cook meringue at 350\u00b0 until brown.
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt.
Add lemon juice, cold water and egg yolks; stir with whisk until smooth.
Stir in boiling water.
Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more.
Add margarine and lemon peel and stir until melted and combined.
Remove from heat and set aside while making the meringue.
Preheat oven to 325\u00b0.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
hisk into the corners and weep the bottom so you won
Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
old.
To prepare the meringue, place the egg whites and
ustard cups and top with meringue.
Meringue:
Beat egg whites
Mix cornstarch and 2 tablespoons sugar with water and cook together until clear.
Set aside.
Add a dash of salt to the egg whites.
Beat until foamy and standing in peaks.
Add cornstarch mixture and continue to beat until creamy.
Add 6 tablespoons sugar gradually.
Beat until stiff.
Pile on pie and bake at 325\u00b0 for approximately 30 minutes or until a delicate brown.
venly in the batter with no large pieces.You should be
Boil water, salt, cornstarch and vanilla until it is clear. Cool.
Add sugar and 3 egg whites that have been stiffly beaten. Beat into cooked mixture.
Put on top of pie; brown at 350\u00b0.