Frank's Recipes! Meringue for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Meringue for 100

Servings: 2 1/2 Gallons (2 1/2 cups per Pie)

Temperature: 350 degrees F. Oven

1 1/2 quart (48 egg whites) egg, whites, room temperature2 quart (3 lb 8 oz) sugar,
granulated2 teaspoon salt1 tablespoon vanilla

Using whip, beat egg whites at high speed in mixer bowl until foamy, about 3 minutes.
Add sugar a little at a time; beat well at medium speed after each addition. Beat at
high speed until stiff peaks are formed, about 6 minutes. Add salt and vanilla; blend.
Spread about 2 1/2 cups meringue over warm pie filling (122 degrees F.) in each pan.
Meringue should touch inner edge of crust all around and completely cover top of pie.
Leave meringue somewhat rough on top. Bake 16 to 20 minutes or until lightly browned.

NOTE:
Topping for 17 pies.

For 13 pies, use 3/4 of recipe.