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Weepless Meringue


  • 1 Tbsp. cornstarch
  • 2 tsp. cold water
  • 1/2 cup boiling water
  • 3 egg whites
  • dash salt
  • 6 Tbsp. sugar


Mix together cornstarch and cold water. Add to one-half cup boiling water. Cook over low heat until it thickens. Set aside to cool.

Beat egg whites, dash of salt and sugar until stiff. Beat cooled cornstarch mixture into beaten egg white mixture.


Put on pie, making sure it covers the edges well. Bake at 350 degrees F for 20 minutes or until golden brown.

By Trudy from Springfield, Illinois

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October 4, 20070 found this helpful

I recall from many years ago that a major reason for meringues weeping is that the sugar is not beaten enough before combining. Anyone agree? Cay from FL

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October 6, 20070 found this helpful

I have used a recipe similar to this one for many years. The only difference is that I use powdered sugar instead of granular. The powdered sugar dissolves more readily & it won't leave 'sugar beads' on top of your meringue.

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