place in oven at 350 for for 10-15 minutes for peaks to lightly brown.spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).then begin adding the sugar in small quantities (Beating well between additions).Continue beating until stiff glossy peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. For meringue, in a small bowl, beat egg whites, cream of tartar, and vanilla on medium speed until foamy. Beat on high until they just start to get thick. Gently stir in chopped coconut, butter and vanilla until butter is melted. Sprinkle the remaining 1/4 cup coconut over the meringue. Place egg whites in a large mixing bowl, Add salt and vanilla extract. Pour the filling into the crust and top with the meringue, sealing the edges well.*Egg whites need to be warm to room temp*.Stirring constantly cook over medium heat until thick and creamy.For the filling: Add sugar, egg yolks, flour, salt, and half and. (Alternatively, use an electric hand mixer and large bowl.) Whip on low speed until the mixture begins to thicken, about 1 minute. add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together. Preparation Bake pie crust according to package instructions. When ready to serve, place 3 cups cold heavy cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.Bake your pie shell according to the directions on the package. FOR THE MERINGUE: 3 whole Egg Whites 1 Tablespoon Cornstarch ΒΌ teaspoons Cream Of Tartar 6 Tablespoons Granulated Sugar Preparation Preheat oven to 350 degrees.
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