Meringue has been one of the hardest things for me to learn how to make. One thing that I learned from personal experience is that the electric mixer does make a difference. I’m not talking brand of mixer but type. It has been my experience that a hand mixer did not have enough speed to whip the egg whites. You also do not want to use plastic or copper bowls for making meringue. Plastic holds oils which will cause your eggs whites to not whip up. Copper will turn your egg whites a yucky gray color because of the chemical reaction between the egg whites and the copper. A glass bowl is best and a stainless steal bowl is next best.
Since there as so many different types of pie requiring meringue, I’m going to post my meringue recipe first and will link back to it with each meringue pie I post there after. This meringue recipe is not a really sweet meringue and when whipped & browned just right makes a very beautiful pie topping.
5 egg whites at room temperature-very important that they are at room temperature
1/2 cup granulated sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Preheat oven to 400 degrees. Place eggs in bowl & beat on low until soft peaks form. Increase speed to medium & add tartar & salt. Add sugar a tablespoon at a time; beat just until stiff peaks form. Do not over beat. Spoon meringue over filling and spoon to edges making sure that it touches the crust all away around the pie. Place pie on rack in center of oven and bake until meringue is lightly browned; about 5-7 minutes. Do not allow meringue to over brown.