Meringue I

Recipe View 5 mins Preheat oven to 450 degrees F (225 degrees C). (Prep time: 5 minutes)

Recipe View 2 mins In a small saucepan, whisk together 2 tablespoons of sugar and the cornstarch until well combined. Gradually whisk in the water, ensuring no lumps remain. (Prep time: 2 minutes)

Recipe View 7 mins Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and turns clear. This should resemble a smooth, translucent gel. Remove from heat and let cool slightly. (Cook time: 5-7 minutes)

Recipe View 3 mins In a large, clean mixing bowl, combine the egg whites, salt, and vanilla extract. Using an electric mixer (either stand or hand mixer), beat the egg whites until soft mounds begin to form. (Prep time: 3 minutes)

Recipe View 5 mins Gradually add the remaining 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition until fully incorporated. (Mixing time: 4-5 minutes)

Recipe View 7 mins With the mixer on low speed, slowly drizzle the cooled cornstarch syrup into the egg white mixture. Once all the syrup is added, increase the mixer speed to medium-high and continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. (Mixing time: 5-7 minutes)

Recipe View 5 mins For pie topping: Immediately spread the meringue evenly over your prepared pie. Ensure the meringue seals to the crust to prevent weeping. For meringue nests: Transfer the meringue to a piping bag fitted with a large pastry tip and pipe desired shapes onto a parchment-lined baking sheet. (Prep time: 5 minutes)

Recipe View 12 mins Bake in the preheated oven for 12 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. (Bake time: 12 minutes)

Recipe View 30 mins Remove from the oven and let cool completely before serving or storing. Meringue nests should be easily removed from the parchment paper once cooled. (Cool time: 30 minutes)