To her that meant preparing hot home cooked meals, regardless of the season. She took pride in her skills in the kitchen and the pleasure others took in the food she prepared. Later in life she had my brother, my dad and me to feed. Despite those changes in circumstances, she still took her role as the family cook seriously. There she would be stirring something over the hot stove, sweat rising on her brow as a box fan at the periphery of the room blew a scant breeze her way.
As she cooked she carefully showed me how she made a meringue topped pie. We cooked the filling and smoothed it into the waiting pie shell. Now I understand that weeping meringue is an age-old problem. No, weeping meringue can be a real challenge to bakers, especially when it is humid.
While weeping meringue is a real problem, Aunt Hen had a solution. She had discovered a No-Weep Meringue and she loved to share the recipe well into her eighties.
Even after she had moved to a nursing home, Aunt Hen would call me and ask me to look up the recipe for her. She would direct me to her cookbooks and have me pull out the blue one. With my heart melting in my chest, I would lovingly open her old cookbook and read to her the carefully handwritten recipe that she eagerly wanted to share with a new friend:.
Weeping meringue is an age-old problem, but Aunt Hen had a solution. She discovered a recipe for No-Weep Meringue that she loved to share. If I were to make 2 pies would I double the cornstarch, water, and sugar to be cooked in a sauce pan. I used this recipe to make the meringue for 1 pie and it did not weep but i needed to make 2 pies one day so I did double the corn starch, water, and sugar and after I set this aside to cool it thickened like jello.
I did go ahead and add to the egg whites and after browning the meringue and while removing the pies from the oven a steady clear stream of liquid came out from under the meringue on both pies. I was able to tilt both pies to remove most of the liquid. They were both salvageable. Any help is greatly appreciated. It sounds like you may have overcooked the doubled cornstarch mixture. The cooled mixture should look like a gel but it should not be firm like set jello.
Otherwise your method sounds fine. There should be no problem in doubling the recipe to make meringue for two pies. In any case, I am sorry about the liquid on your pies but it is great to hear that you were able to salvage them. I hope this technique will work better for you next time, as it did on your first attempt.
Hi, I saw your photo of the recipe for the no weep merange. Best regards, Tracey. Hi, Kay! Many recommend putting the meringue layer on the pie while the filling is still hot but Aunt Hen never made a point of that either. We just smoothed the filling in the pie crust and then made the meringue layer as the next step. I hope that helps! I am super excited to try this recipe. Good question, Samantha!
You are definitely on the right track. The finished meringue should be creamy but should also hold stiff peaks. Aunt Hen taught me to lift the mixer and hold the beaters upside down to make sure the stiff peaks held up before spreading the meringue on top of the pie. I cannot tell you how much I enjoyed reading your post. It brought B. Share this article 3. You Might Also Like. Bites from other Blogs Posted on August 26, June 12, Bites from other Blogs Posted on October 7, October 14, Judi April 20, Lynn April 26, Treat Closet August 26, What do you think?
Cancel reply Your email address will not be published. Keep In Touch. Angostura Cherry Cobblers. Ancho Chili Brownies with Cinnamon Streusel. A French meringue is made with egg whites and sugar beaten until light and airy, then baked in the oven. Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.
One of the most popular pieces of advice for making a meringue-topped pie is to make sure the pie filling is piping hot when you top it with meringue. The steam from the filling will rise up and pass through the meringue, which prevents liquid from pooling underneath. If your meringue does weep, you can try to absorb some of the moisture by gently blotting it with a paper towel.
The meringue will start cooking as soon as it touches the hot filling. This heat, in addition to the oven heat, will help prevent weeping. Make sure you spread your meringue to the edge of the crust, completely sealing the pie. This will insulate the filling while baking.
Make certain your egg whites are beaten to their full capacity or maximum volume. To help ensure this, use room-temperature egg whites. Start beating slowly, then increase speed when they get frothy.
This one is key: Try adding some cornstarch to your meringue. It produces a more tender meringue and one that is more stabilized, which reduces shrinkage a condition that promotes weeping. The cornstarch mixture is added at the end of the beating process. Lynn, I'm sure you have a good lemon meringue pie recipe. But here are several more; maybe one will become a new family favorite. Whichever recipe you use, if you follow the four tips above, your weeping should become a thing of the past.
You'll have to excuse me; I'm so happy that I can help on Valentine's Day, I'm getting all choked up. Mix 1 cup sugar, cup cornstarch, salt and 1 cups water in heavy saucepan. Bring to a simmer over medium to medium-high heat, whisking frequently.
When mixture starts to turn translucent, whisk in egg yolks, two at a time. Add the lemon juice and butter. Bring to a simmer, whisking constantly. Remove from heat, continuously whisking until cool. Cover the pot with plastic wrap including the sides , making sure it is directly on the surface of the filling to prevent a skin from forming.
0コメント