Meringue Pie Shell
Ingredients
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ cup + 1 tablespoon superfine sugar. (To make superfine sugar, place in food processor fitted with metal blade and process a few minutes until fine.) (115 grams)
- 1 cup powdered sugar, lightly spooned (115 grams)
Instructions
- Preheat oven to 200° F.
- Place egg whites in mixer bowl. Beat until foamy.
- Add cream of tartar and beat at medium speed, gradually adding 2 tablespoons of superfine sugar. Beat until soft peaks form when the beater is raised slowly.
- Gradually beat in the remaining superfine sugar. Continue beating on high speed until very stiff and glossy.
- Sift powdered sugar over mixture. Fold in using slotted skimmer or large rubber spatula.
- Place meringue in pastry or plastic bag fitted with ½-inch tube. Starting in the center of a 10-inch pie pan, pipe a spiral coil. Cover the bottom of the pie, then continue piping the sides and upward on the sides until you have the height you want.
- Place meringue in oven. Bake 1 hour with opening the oven door. Set the oven to a very low temperature (such as 100° F) or turn it off. Leave the meringue, undisturbed, in the oven for at least 8 hours.
Notes
Adapted from Crisp Meringue Pie Shell or Topping, The Pie and Pastry Bible, Rose Levy Beranbaum.