Difference between revisions of "Belizean Meringue"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tbsp [[granulated sugar|sugar]] 30 ml | * 2 tbsp [[granulated sugar|sugar]] 30 ml | ||
| − | == | + | == Procedures == |
# Beat [[egg]] whites with rotary beater or electric mix at high speed until the foam stands in peak when the beater is withdrawn slowly. | # Beat [[egg]] whites with rotary beater or electric mix at high speed until the foam stands in peak when the beater is withdrawn slowly. | ||
# Add ½ of the [[granulated sugar|sugar]] and [[lime juice]]. | # Add ½ of the [[granulated sugar|sugar]] and [[lime juice]]. | ||
Latest revision as of 06:51, 14 July 2012
Ingredients
- 3 egg whites
- 1 tsp lime juice or ⅛ tsp cream of tartar
- 2 tbsp sugar 30 ml
Procedures
- Beat egg whites with rotary beater or electric mix at high speed until the foam stands in peak when the beater is withdrawn slowly.
- Add ½ of the sugar and lime juice.
- Meringue will begin to look glossy and will stand in stiff peaks when beater is withdrawn.
- Add the other ½ of the sugar.
- Continue to beat well.
- Spread over pie filling sealing it carefully to the edge of crust.
- Swirl top to decorate.
- Bake at 325°F / 165°C until slightly brown (for 15 – 20 minutes).
