Wednesday, July 09, 2008


Having just written up the custard for cream pies... it seems right to give you a recipe for meringue as well. My Mom and I made some "diabetic" cream pies for my Dad's birthday dinner, and we tried a meringue topping using Splenda which seemed to work pretty well. I'll give you the basic meringue recipe, and you can replace the sugar with Splenda if you need to.

Basic Meringue: Smaller Meringue:
3 egg whites 2 egg whites
1/2 teaspoon vanilla 1/2 teaspoon vanilla
1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
6 Tablespoons granulated sugar (or Splenda, artificial sweetener) 4 Tablespoons sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form.

Gradually add sugar/Splenda, beating til stiff peaks form and all sugar is dissolved.

Spread atop pie, sticking meringue to edge of pastry.

Bake at 350*F for 10-15 minutes, or til meringue is golden.


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