In a small saucepan, combine ¾ cup water, ¼ cup plus 2 tablespoons sugar, and 1 tablespoon cornstarch. Stir until blended. Place over medium heat and cook, stirring constantly until transparent and thickened. In a large mixing bowl, combine 3 egg whites and a dash of salt. Beat with an electric mixture until frothy. Add 1 teaspoon vanilla, and continue beating while gradually pouring cooked syrup into egg whites. Beat 3 minutes, or until stiff. Do not over-beat. Spread over the top of a cream pie and bake at 425 degrees (F) for 5 to 8 minutes. Lovely meringue! I hope you enjoy this recipe! --Betty
Light, soft, melt-in-the-mouth fluffy peaks and swirls of meringue are the crowning glory of some of the most loved pies. To help you peak this delightful topping perfection, Betty presents a step-by-step guide that will help you make light, airy, and sensationally sweet meringue toppings for your creamy pie. This video is surely worth a watch.