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S A V E S

B

f O O d AMERICAN CLASSICS

P R E P A R E EG G W H IT E S

W ash both bowl and whisk. “ Dry them with a clean towel,”

Sco tt says. “Any grease is going to give you trouble in a big way.” Set whites— in bowl— over

bowl o f hot (n o °F ) water. ‘Y o u ’ll get m ore volume,” Scott says. “ Five m inutes should do it.”

C O M B IN E IN G R E D IE N T S

In a large bowl, with 12-inch o r larger w ire whisk, beat egg

whites slowly until foamy. W hisk in the '/2 teaspoon vanilla, the cream o f tartar, and V4

teaspoon kosher salt until well blended.

W H IS K T O P E A K S

“This is the step when whisking by hand pays off,” Scott says. “ It puts

you in control of the meringue. But you can also use an electric mixer on medium-high

speed.” Keepingyour elbow firmly against your side, whisk rapidly until whites begin to

mound. “ M ove only your wrist,” Scott says, “ otherwise you’ll be exhausted before the

meringue is done.” W hisk in superfine sugar, 2 tablespoons at a time.sprinklingthe sugar over

the whole bowl. Continue to whisk until whites are moist, glossy, and do not slide when bowl is

inverted. “As you gain experience,you’ll go faster,” says Scott, “ but the first few times, plan on

7 o r 8 minutes.” Tips o f whites should curl over slightly when whisk is lifted from bowl.

C O V E R W IT H M ER IN G U E

Turn meringue out all at once on top of hot pie filling With

spatula spread meringue from center to edges making sure meringue seals to crust all the way

around. "That will help keep the meringue from shrinking away from the edge,” Scott says. Bake

15 minutes at 350°F or until top is golden. “Watch the meringue carefully,” Scott says. “Ovens

vary, and if you overbake, the meringue can weep.” Cool on wire rackfor

1

hour. Refrigerate at least 2 hours before serving Store leftovers in refrigerator,

m a k e s 8

SERVINGS. EACH SERVING

539 ca

1

, 2 6 g fa t, 140 m g ch o l, 4 4 4 m g sodium , 6 8 g c a rb o ,3 g fib e r, 11 g p ro .

So many, many reasons it's so.

..

M'm! M'm! Good!*

Learn more; watch Scott demonstrate this recipe—and his other

b e tte rtv .c o m .

and his other recipes log on to

B H G .com /am ericanclassics.

MAY

2010

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