Meringue Pie Shell
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Meringue Pie Shell |
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Meringue Shell Source: Angela Lowry, GFCF Recipes 3 egg whites, at room temperature 1/8 tsp salt 1/4 tsp cream of tartar or lemon juice 1/2 cup confectioners' sugar 1/4 cup finely chopped nuts (optional) Preheat oven to 275 F. Grease 9 inch pie plate well; make sure you cover the
bottom and sides. Beat egg whites with cream of tartar or lemon juice and salt until just frothy. Continue to beat while adding
the sugar a bit at a time. Continue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum
stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 - 1/2 hours, or until light
brown and crisp throughout. Cool to room temperature, then fill. This is best made and filled just prior to eating. |
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