© 2022 WLRN
MIAMI | SOUTH FLORIDA
Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations

Meringue

MERINGUE

Norman & Janet Van Aken © 2016

Meringue is not very hard to make but you will need a ‘candy thermometer’ to accurately measure the heat of the syrup you will be making first. A blowtorch is handy too…

Makes enough for 1) 9-inch pie of your choosing.

For the Meringue

1 Cup white sugar

4 large egg whites

1/4 teaspoon cream of tartar

In a saucepan, combine the sugar and 1/4 cup of water and bring to a boil.   Cook over moderate heat until the syrup reaches 243 degrees on a candy thermometer.

Beat the egg whites with the cream of tartar at medium speed in a stand type mixer until soft peaks form  Drizzle in the hot syrup as the machine is working and beat at medium-high speed until just becoming stiff and becoming nicely glossy. Allow about 10 minutes. 

Spoon the meringue onto your chosen pie, spreading it and then lifting the meringue to make curls. It is best that the meringue covers the pie base 100% to prevent the meringue from shrinking.

Turn on the broiler or use a blowtorch to (carefully!) ’toast’ the meringue. Serve.

9.1.16

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.