I have also had many miserable experiences with meringue, but it's Jake's favorite pie, so that's why I kept trying. I've found a few tips via the internet and trial and error. Use a clean, dry metal bowl and egg whites at room temperature. Cover over the edges of the pie cause it will pull away, and possibly make 2 batches to get that deep effect. You are awesome, so I'm sure you could master if you tried. :)
I have also had many miserable experiences with meringue, but it's Jake's favorite pie, so that's why I kept trying. I've found a few tips via the internet and trial and error. Use a clean, dry metal bowl and egg whites at room temperature. Cover over the edges of the pie cause it will pull away, and possibly make 2 batches to get that deep effect. You are awesome, so I'm sure you could master if you tried. :)
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