Kittencal'S No More Watery Meringue – a delicious recipe with cornstarch, cold water, boiling water, egg whites, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan, blend the cornstarch with the water.
2
Add the boiling water, and cook, stirring until clear and thickened.
3
Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
4
With an electric mixer, at high speed, beat the egg whites until foamy.
5
Gradually add in the sugar; beat until stiff, but not dry.
6
Turn the mixer to low speed; add in the salt and vanilla.
7
Gradually beat in the cold cornstarch mixture.
8
Turn the mixer onto high again; beat well.
9
Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
10
Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
494
kcal
Calories
38
g
Fat
31
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon cornstarch, 2 tablespoons cold water, 1/2 cup boiling water, 3 egg whites, and more.
Yes, Kittencal'S No More Watery Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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