Thread: Meringue
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Old October 3rd, 2010, 06:21 PM
Dee-O-Gee's Avatar
Dee-O-Gee Dee-O-Gee is offline
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Join Date: Jan 2009
Location: Niagara, Ontario, Canada
Posts: 5,644

Made a lemon meringue pie this afternoon and while the flavour is nice, I seem to be lacking skills for a nice fluffy meringue.

I use 3 egg whites (at room temperature), 6 TBLS of sugar, 1/4 tsp of Cream of Tartar and 1/2 tsp of vanilla and just can't seem to get the meringue to stiffen.

Does anyone have any helpful hints on how to peak the meringue?
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