Meringue Topping... You Don't Weep, It Doesn't Either!!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1 teaspoon lemon juice or 1 teaspoon vanilla
• 3 egg whites
• 6 tablespoons sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small saucepan mix the cornstarch and cold water thoroughly.
• 3 add boiling water to cornstarch mix and heat to a boil over low-med heat. stir constantly.
• 4 when it thickens; take off heat and place pan in cool water to cool it down to room temperature before you add it. let this rest while starting the next steps.
• 5 separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
• 6 add lemon juice or vanilla; beat until is stands in soft peaks (it may take awhile, don't cut the beating short)
• 7 add sugar one tbs at a time; beat the heck out of the meringue after each individual tbs of sugar is added.
• 8 keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
• 9 take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
• 10 make sure your pie filling is hot; starting around the crust add meringue in big spoonfuls, press firmly at first to make sure there are no air pockets and crust is sealed ( i get down eye level with it just to be sure).
• 11 when meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
• 12 bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. use a toothpick when you think it is done, if it comes out clean the meringue is done!
• 13 if you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.