Directions:
- Preheat the oven to 325* -
- In a large mixer bowl - beat the egg whites, salt and cream of tartar until soft peaks form.
- Gradually add the sugar a tablespoon at a time and continue beating until soft peaks form -
- Just before beating is completed sprinkle in the cornstarch -
- The peaks should not topple over when the beater is raised - but the meringue should not appear dry.
- Spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
- Clear over the edge of the crust.
- Swoop the meringue into attractive peaks.
- Bake for 15-18 minutes or until the peaks are golden brown.
- Cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.92 Kcal (134 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 93.43mg | 4% | |
| Potassium | 35.79mg | 1% | |
| Total Carbs | 6.64g | 2% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.36g | 3% | |
| Calcium | 1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 166.64 Kcal (698 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 487.71mg | 4% | |
| Potassium | 186.83mg | 1% | |
| Total Carbs | 34.65g | 2% | |
| Sugars | 31.34g | 24% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 7.11g | 3% | |
| Calcium | 5.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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