Food & Drink

Never-fail meringue for pies

Never-fail meringue for pies

1 tablespoon cornstarch

2 tablespoons cold water

1/2 cup boiling water

3 egg whites at room temperature

A dash of salt

6 tablespoons sugar

1 teaspoon vanilla extract

Makes 8 servings.

In 1-quart saucepan, blend cornstarch and cold water. Stir in boiling water. Cook, stirring constantly, over high heat until clear and thickened like pudding. Cool.

Beat egg whites till foamy. Add salt. Gradually add sugar, beating on high speed until stiff. Lower speed, add vanilla and gradually beat in cold cornstarch mixture. Beat till thick and light. Spread on a 9-inch pie.

Bake at 425 degrees for 5 minutes, or till peaks are golden brown. Cool completely, then refrigerate to chill completely, 2 to 4 hours.

Per serving: 48 calories (none from fat), no fat, no cholesterol, 1.3 g protein, 10.5 g carbohydrates, no fiber, 39.8 mg sodium.

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