Meringue II

Recipe View 7 mins In a small saucepan, whisk together the water, 2 tablespoons of sugar, and cornstarch until smooth. Cook over low heat, stirring constantly, until the mixture thickens and becomes translucent. (Approximately 5-7 minutes). Remove from heat and set aside to cool slightly.

Recipe View 3 mins In a large, clean glass or metal bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until the mixture becomes foamy. (Approximately 2-3 minutes).

Recipe View 7 mins Add the vanilla extract to the egg white mixture. Gradually add the remaining 6 tablespoons of sugar, one tablespoon at a time, while continuously beating on medium-high speed. Continue beating until stiff, glossy peaks form. (Approximately 5-7 minutes).

Recipe View 2 mins Slowly drizzle the cooled cornstarch mixture into the meringue, beating continuously on low speed until fully incorporated and the meringue is smooth and stiff. (Approximately 1-2 minutes).

Recipe View 2 mins Spread the meringue evenly over your pie filling, ensuring it seals completely to the crust to prevent shrinking. Brown under a broiler for 1-2 minutes, or use a kitchen torch to achieve a beautiful golden-brown finish. Watch carefully to avoid burning!