Crisp Meringue Pie Shell or Topping (White, Cocoa and Bitter Chocolate-Speckled)

Page 575

| Course Type: Pies and Tarts

(2 reviews)

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Tags: fat free

Recipe Review

This meringue made up nicely. The piping into the pan went smoothly. I had only two holes that needed a little extra meringue. I had meringue leftover and was unsure as to whether I should have had a thicker crust. I am sure that with practice it would look a lot nicer. It was very crisp after baking for the specified time. When I went to serve the pie (Lemon Angel Chiffon) the next day, it was a bit of a shock. The pie looked the same as it did the day before (fabulous), but it had become very fluid inside and the meringue had turned into a thin sticky mess. I also had trouble with cutting and removing even the upper portions of the meringue crust without their shattering. I would like to try it again however.

(1) useful  

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