Aunt Doris' Meringue Topping Recipe for Perfect Pies

As a kid, all my favorite pies were meringue topped: blackberry custard, tart lemon, and toasted coconut.  About a year into my marriage, I decided to make a coconut pie with a meringue topping, so of course I called my mom.  Mom was famous in my hometown for her perfect super-yummy meringues.  

My aunt Doris (who lived next door to my childhood home at the time) was visiting that day and my mom had her answer the phone since she had her hands full working on something.  I told my aunt why I was calling.  She replied "I know how to make the same meringue and I can tell you what to do."  So below is her's an Mom's recipe along with the tips she shared after my first attempt at getting meringue to stiffen and peak failed.  Although my mom always gave detailed instructions when asked for a recipe, my aunt forgot to mention that I could not use cold eggs and that the sugar has to be  gradually added not just dumped in at the beginning.  With all the steps done correctly, I too achieved perfect meringue.

Aunt Doris' Meringue Recipe

Ingredients:

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

1. Separate egg whites from yellows.  If eggs were refrigerated, set egg whites to the side  in a large GLASS bowl to reach room temperature for about half an hour.  Either toss the yellows or store in air-tight container in refrigerator to mix with other eggs for breakfast scramble the following morning.
2. Add cream of tartar to egg whites and beat on low-speed until eggs look foamy (small bubbles) 
3. Change mixer to medium-speed and beat, gradually add the sugar a Tablespoon at a time, beating the together mixture before adding the next spoon so it combines properly.  Beat until meringue forms stiff white peaks, test peaks by pulling beaters up.  Make sure the sugar is dissolved by testing a little meringue between fingers to see if it feels gritty or smooth.   

Tips: 

• If the meringue is for a pie, the crust and filling are typically pre-cooked before topping it with meringue.  Spread the meringue on top of the filling going to edges of pie crust and use bottom of spoon to make small  peaks on top.  Then bake in 350 degree oven until peaks appears golden on top.  Watch carefully as meringue can quickly burn.  It can take between 15-25 minutes for it to cook, set, and brown on top. You may not want to protect your pie crust edges too as they can burn while you are waiting on meringue. Let pie cool before serving or meringue will weep (form moisture on top).
• If the meringue is for cookies/candy, then add 1 teaspoon of preferred flavoring or extract, plus a few drops of food coloring if desired.  Drop (or use a pastry bag and tip to from desired shape) on to cookie sheets lined with parchment paper. Bake for 1.5 - 2 hours at 170 degrees until set.  Allow to cool before trying to remove from cookie sheet or they will fall apart.  If you really love meringue and think you might want to make it into cookies or candy, you should search the web for ideas on flavoring, stuffing, or topping them.  If you want a coconut macaroon, check out 2 recipes on this blog.