The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Meringue Topping

A light sweet topping made from whipped egg whites and usually baked.


3 Egg Whites
1/2 cup Boiling Water
1 Tbsp. Cornstarch
2 Tbsps. Cold Water
2 Tbsps. Sugar
3/8 tsp. Cream of Tartar
1 pinch Salt
1 tsp. Vanilla
6 Tbsps. Sugar, *see Note


Using cold Eggs, separate the egg whites, placing each first into a small container, then if completely yolk free, transfer each to a large, clean, grease-free and dry glass or metal, but not copper, bowl.  The extra step of the small container allows you to omit any with even the slightest bit of yolk without contaminating any previously yolk free egg whites.  Set aside to reach room temperature.

Bring at least 1/2 cup of Water to a boil.  Blend the Cornstarch and 2 tablespoons of Cold Water in a small saucepan.  Add 1/2 cup of the Boiling Water and 2 tablespoons of Sugar.  Cook over medium low heat until thick and translucent, but not boiling, stirring constantly.  Remove from heat.  Cool completely.  Transferring to another container will hasten cooling.

Preheat the oven to 375°F.

Add the Cream of Tartar and Salt to the egg whites and beat until mixture is foamy.  Mix in the Vanilla, then gradually add the 6 tablespoons of Sugar, one at a time, beating constantly during and between each addition until meringue forms soft and glossy peaks.  Similarly gradually add the cold cornstarch mixture, beating quickly for several minutes until stiff.

Since meringue will begin to deflate in as little as 5 minutes, spread immediately over top of pie and seal to the crust.  Bake for 8-12 minutes until peaks are dark, valleys light and in between is golden brown.  Cool in a draft free place.


* If you use Baker's Sugar, a.k.a. Superfine Sugar or Caster Sugar, it will require less whipping to dissolve.  I've even used Powdered Sugar which dissolves even more quickly.

Beading, weeping, and shrinking are three common problems with meringue.  This recipe avoids or minimizes those problems.  Overcooking causes beading, i.e., formation of water droplets on the surface.  Weeping, i.e., loss of water between the meringue and the pie filling, is caused by undercooking.  Shrinking is a loss of volume during baking, but the cornstarch and sealing to the pie crust should prevent it.

Unless the pie recipe states otherwise, spread meringue over piping hot filling, and spread to the edges to seal.  Hot filling ensures the inside of the meringue cooks, preventing weeping.  If you still experience weeping, fine cake crumbs, vanilla wafer crumbs, or soft white bread crumbs sprinkled lightly over the filling will absorb liquid between the layers and further prevent weeping.

If you experience beading, try baking at higher temperatures between 400°F and 450°F for shorter times of as little as 4 to 5 minutes.  This prevents overcooking the outer layer of meringue, so beading is avoided.


Other Information:

Source: Originally Deborah Flick, but with web inspired modifications.

Preparation: 0:30
Cool: 1:00
Total: 1:30

Yield: 4 cups
Servings: 8

Nutrition Facts per Serving:
60 Calories
trace Fat (0.0% calories from fat)
1g Protein
14g Carbohydrate
trace Dietary Fiber
0mg Cholesterol
38mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
0 Fruit
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.