I learned how to make the perfect meringue using my stand mixer years ago. I loved to bake pies, cookies and muffins as a teenager and learned the special tips for perfect baking from my grandmother. I was so fortunate to have my grandparents nearby when I was growing up and I have so many memories because of it. Baking tips from my "nanny" was one of them.
We lived in Southern California where citrus fruit was abundant. Nanny's lemon tree produced the larges lemons I think I ever saw. And it so happened that Lemon Meringue Pie was my father's favorite flavor of pie. So I learned with Nanny's help to make fresh lemon pie filling from scratch and fluffy egg white meringue to top it off with. By making your own lemon filling using only egg yolks, you have the egg whites left over to make a nice meringue.
When separating the egg yolk from the whites, place the egg whites in a large mixer bowl. I place them lightly covered with plastic wrap in the refrigerator while I prepare the filling. Once the filling is cooked and cooling, remove the mixer bowl with egg whites from refrigerator. Add 1 tsp of cream of tartar to 4 egg whites and beat using a slower speed until thoroughly blended.
Get ready 6 tablespoons of sugar in small bowl keeping the tablespoon measure handy. Turn on your mixer on the highest speed and add one tablespoon of sugar. Whip for one minute then add another tablespoon of sugar, whip for one minute or so and repeat this step until all 6 tablespoons of sugar are mixed into egg white mixture. The important tip in making a perfect smooth egg white meringue is to add the sugar very slowly and keep whipping the egg whites on high speed through this process. You do not want to feel any granules of sugar in the meringue.
After all the sugar is in the mixture, whip on high until firm peaks form when lightly touched with spatula. Carefully spoon the meringue on top of your pie filling and bake in 400 degree oven for about 10 minutes or until the meringue peaks are lightly browned. Watch it carefully so the meringue does not burn.
Anyone of the best selling stand mixers are powerful enough to beat egg whites to just the right consistency to make a perfect meringue. I hope my simple tip helps you to make a perfect meringue too.
