Meringue I.Desserts (Pastry and Pies) No.005
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|Yield: 0 Portions Each Portion: 2 1/2 Gallons|
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|Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 3LB | 1.50 Qrt | 1. Using whip, beat egg white at |
|Fresh | | | high speed in mixer bowl until |
| | | | foamy, about 3 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB 8OZ| 2.00 Qrt | 2. Add sugar a little at a time; |
|anulated | | | beat well at medium speed |
| | | | after each addition. Beat at |
| | | | high speed until stiff peaks |
| | | | are formed, about 6 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Salt | | 2.00 Tspn| 3. Add salt and vanilla; blend. |
|Vanilla Extract | | 1.00 Tbsp| 4. Spread about 2 1/2 cups mer- |
| | | | ingue over warm pie filling |
| | | | (122~f) in ea pan. Meringue |
| | | | should touch inner edge of |
| | | | crust all around and CONT'd. |
| | | | 5. Cont'd: completely cover top |
| | | | of pie. Leave meringue |
| | | | somewhat rough on top. |
| | | | 6. Bake 16 to 20 minutes or until |
| | | | lightly browned. |
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NOTE: 1. Topping for 17 pies.
2. For 13 pies, use 3/4 of recipe.