Meringue (Dehydrated) I.Desserts (Pastry and Pies) No.006
--------------------------------------------------------------------------------
|Yield: 0 Portions Each Portion: 2 1/2 Gallons|
|------------------------------------------------------------------------------|
|Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.00 Qrt | 1. Pour water into mixer bowl;add |
|Meringue Powder | 6OZ| 1.00 Cup | meringue powder. Using whip, |
| | | | mix at low speed 1 min.or till |
| | | | powder is dissolved. Beat at |
| | | | high speed until...CONT'D. |
| | | | 2. Cont'd.. stiff peaks are |
| | | | formed, about 5 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | 2. Add sugar gradually to mixture |
|anulated | | | while beating at medium speed. |
| | | | Beat at high speed 1 minute or |
| | | | until meringue is glossy. |
| | | | 3. Spread about 2 1/2 cups |
| | | | meringue over warm pie filling |
| | | | (122`F) in ea pan. Meringue |
| | | | should touch inner edge of |
| | | | crust all around and ...CONT'D |
| | | | 4. CONT'D..completely cover top |
| | | | of pie. Leave meringue |
| | | | somewhat rough on top. |
| | | | 5. Bake 16 to 20 minutes or |
| | | | until lightly browned. |
--------------------------------------------------------------------------------
NOTE: 1. Topping for 17 pies.
2. For 13 pies, use 3/4 recipe.