How to Make Meringue

Meringue is a staple in bakeries across the globe, and for good reason.  It transforms desserts into edible art, it’s delicious, simple to make, and budget friendly.  Most people associate meringue with lemon meringue or coconut cream pies, but meringue is also used to in baked Alaskas, buttercreams, and macaroons as well as countless other sweet creations.   

The best meringue I ever had was in a little bakery in my husband’s hometown.  Tucked away in the small town of Barnes, KS,  Our Daily Bread is a wonderful little bakery and bistro that in my unbiased opinion has the best pies in Kansas.  One of the many reasons people travel from all over the state to come to this bakery is for Connies coconut cream pie with its mile high meringue.  Since the bakery is owned by my husband’s family getting the recipe was easy.  I even got some hands on training from Connie herself!

Connie’s Basic Egg White Meringue

6 egg whites

1/2 teaspoon baking powder

Approximately 2/3 cup sugar

First separate egg whites from yolks.  Put egg whites and 1/2 teaspoon baking powder in mixer.  Beat until a stiff peak starts to form.  Gradually sprinkle in sugar and beat until incorporated.  To tell if sugar is incorporated rub meringue in between fingers.  If you feel any granules of sugar keep beating.  Continue this process until you feel no granules.  Heap and spread over pie.  Form peaks with large spoon.  Bake at 350 for 20 minutes.

Being able to make a wonderfull billowy meringue takes a little practice and a few simple tricks, but once you’ve mastered it you will be able to literally whip one up in no time!

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