Use a small bowl and a big one. Few things are more aggravating than accidentally breaking an egg yolk over a bowl of 10 perfectly separated whites. If you separate each egg over a small glass or stainless steel bowl plastic bowls can retain traces of grease then transfer the white to the big mixing bowl before cracking the next egg, you risk ruining just one egg, not all of them.
Whip the egg whites until frothy, then add the sugar slowly, a tablespoon or two at a time, to get that glossy, silky texture. Find it in your supermarket baking section, or simply pulse regular sugar in your food processor for a couple of minutes. Line your baking sheet with parchment paper before piping the meringue.
The paper makes it vastly easier to remove the meringue after baking, and cleanup is a breeze. Flip the paper over, so the markings show through, and pipe the meringue. A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.
You can freeze meringues but you must be careful that when they defrost they do not absorb any moisture, as this will soften the outside of the meringue. We would suggest putting them in airtight containers, layered with baking parchment parchment paper , taking care not to crush them. Freeze for up to 1 month.
Place leftover meringues into a tightly sealed container to keep its crispiness. Usually, a baked meringue can last up to 3 weeks when stored in room temperature and frozen. As long as it's properly cooled down before packing. Make Ahead Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
You can also blind bake the crust ahead of time, see how to blind bake pie crust for details. Lemon meringue pie is not the best pie to freeze.
Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated. What is its texture like?
So you may eat it as a fluffy, whipped topping on a pie or other dessert, or lightly bake it on top of a cake or pie. Use a glass pie plate for your lemon meringue pie.
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Recipe Search. Seasonal Recipes. Our Newest Recipes. Or place meringue batter in a pastry bag and pipe tear drop shapes onto cookie sheet. Let cookies bake overnight and do not open oven door. The next day, remove cookies from oven and store in an airtight container.
Serve with fruit, ice cream or whipped topping. Decorating ideas: Melt additional chocolate chips about 1 cup according to package directions. Place melted chocolate in ziploc bag, snip a corner and draw lines across the top of cookies.
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