The Basics: Pie Meringue

Baking Tutorials. How To Make Pie Meringue By Rebecca Gordon Buttermilk Lipstick Editorial Director Pastry Chef Digital Culinary Photo JournalistCooking & Baking Essentials

How To Make Meringue Topping For Pies 

Mile high meringue is just plain good news. The sweet, light texture compliments a variety of our favorite desserts. In the case of lemon meringue pie, you can count on its’ airy ways to bridge the sharp flavor contrast between the citrus & the sweetness of a beautiful crowning jewel as well as bridge two distinct textures flawlessly. If you keep a few pointers in mind, you’ll be the most popular guest at up & coming summer soirees.

The Secrets To A Stunning Meringue

First & foremost, allow the egg whites to stand at room temperature for at least 30 minutes before whipping. The eggs will need some volume before adding the sugar so don’t be tempted to pour it in too soon or the mixture will become soupy. Billowy is perfect. The sugar should be completely dissolved before using. Rub a touch of the mixture between your thumb & forefinger to test it. If it’s gritty, whip a little longer. When spreading the meringue over the pie or dessert, be certain it hugs the dish edges otherwise it may shrink during baking. Follow my additional tips below & get ready to hone your skills on a topping that’s ideal for all of your favorite backyard barbecue desserts. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Meringue Topping For Pies

A billowy, impressive meringue topped dessert can be yours with a few valuable tips. In addition to the technique, be certain there is no fat present when whipping egg whites as you will not get the desired volume. This includes the separating step from the egg yolk as well as the bowl & utensils used to prepare them. Quickly inspect the kitchen tools before using.

Baking Tutorials. Whipped Egg Whites For Cake Applications By Rebecca Gordon Buttermilk Lipstick How To Make Meringue. Editorial Director Digital Culinary Photo Journalist Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMeringue Topping
makes enough for 1 {9 to 10-inch} pie or dessert

 Although it isn’t vital for quality results, 1/8 teaspoon cream of tartar per egg white can be added at the beginning of the process to provide additional stability.

4 egg whites, at room temperature
1/2 cup granulated sugar

Beat the egg whites with an electric hand mixer on High until soft peaks begin to form. Gradually add 1/2 cup sugar & continue to beat on High until stiff, glossy peaks form. Spread the meringue mixture over the pie or dessert to the dish edges to seal. Swirl & lift the meringue over the surface with the back of a spoon for pretty peaks. Bake as directed according to the recipe instructions for the dessert it will be used. Generally, a bake temperature & time of 375 degrees for 8 to 10 minutes will suffice.

Baking Tutorials. Italian Cream Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Hostess Modern Southern Socialsetc

Cooking Lessons

Visit this post to put to learn more about separating eggs 

How To Separate Eggs

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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