Step 3: Making Meringues (Low and Slow)

Picture of Making Meringues (Low and Slow)
Meringues take a little while to make, but they're a perfect topping for these baby pies. In order to have them ready for the pies, you'll want to start them ahead of the other components. If you'd rather not include the meringues, you can leave them off and top the pies with whipped cream or leave them plain (the meringues can be made and enjoyed separately).
  1. Preheat oven to 200 degrees (F)
  2. Separate three eggs, reserving the yolks for the pudding
  3. Using an electric mixer, beat egg whites until they're foamy and becoming thickened and more opaque
  4. Add corn starch (or cream of tartar) and continue to mix until egg mixture begins to stiffen
  5. Slowly add powdered sugar and beat until stiff peaks form
  6. Mix in vanilla extract
  7. Using a pastry bag or two spoons, form 1.5-2 inch rounds of meringue mixture on a silpat or parchment lined cookie sheet
  8. Bake for 1 1/2 - 1 3/4 hours or until lightly browned and crisp
  9. Open the oven door and allow to cool in the oven before removing