Betty's Butterscotch Meringue Pie Recipe - Part 2 (the Meringue)
Here is how to make the meringue for the gorgeous Butterscotch Meringue Pie. This is a beautiful, fluffy 4-egg meringue that you may use for any meringue pie.
Here is how to make the meringue for the gorgeous Butterscotch Meringue Pie. This is a beautiful, fluffy 4-egg meringue that you may use for any meringue pie.
- Carbohydrate 16.3520703125 g
- Cholesterol 0 mg
- Fat 0.1683 g
- Fiber 2.43750003632158E-05 g
- Protein 10.791 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (115g)
- Sodium 183.7253375 mg
- Sugar 16.3520459374996 g
- Trans Fat 0.1683 g
- Calories 108 calories
Step-by-step
- In a large mixing bowl, beat 4 egg whites with a dash of salt and 1/8 teaspoon cream of tartar (if desired) until soft peaks form.
- Continue to beat egg whites, while adding 8 tablespoons sugar, a little at a time, until stiff peaks form.
- Gently spoon meringue on to top of pie filling.
- Swirl, to make a nice design, but avoid having tall peaks that may blacken.
- Bake in a 300-degree oven for approximately 10 minutes, or until golden brown.
- Let pie cool completely before attempting to cut into serving pieces.
- Serve on a nice serving plate with a hot tea or coffee.
- A gorgeous treat!
How does altering egg temperature or sugar content change the structural integrity of a whipped white foam when preparing a pie topping?
- Use room-temperature egg whites because proteins unwind faster and trap air more efficiently than chilled whites straight from the refrigerator.
- Substitute granulated sugar with superfine caster sugar at the standard two tablespoons per egg white ratio to ensure the crystals dissolve completely before reaching stiff peaks.
- Add cream of tartar at a proportion of one-eighth teaspoon per four whites if working in a humid environment, stabilizing the protein bonds against moisture collapse.
- Scale the formulation linearly when adjusting yields, maintaining the precise ratio of two tablespoons of sweetener per individual white.
Bake the finished topping at 300 degrees Fahrenheit for approximately 10 minutes until the exterior achieves a light golden brown color. Allow the dessert to cool entirely at room temperature before slicing to prevent the delicate protein structure from weeping.
