Meringue Pie Shell

Gluten-Free Gourmet

Meringue Peaks

Now let's make the meringue shell for that delicious Peachy Birthday Meringue. It's really not as difficult as it looks, and creates a uniquely grain-free pie crust that suits all kinds of fillings.

 

Start by beating four egg whites with 1/4 t. of cream of tarter until foamy. Add 1/2 c. of white sugar a spoonful at a time (yes, I gave in and used sugar since honey simple doesn't work in meringues). Continue beating until the egg whites are stiff and glossy, another 4-5 minutes.

 

To prepare the baking sheet, draw an 8-inch circle on a piece of brown paper or parchment paper. Place this (ink side down) on a baking sheet. Spread half of the meringue mixture evenly over the circle. Then drop the rest of the meringue by the spoonful around the edge of the circle, forming small peaks.

 

Bake the meringue in a preheated 250-degree oven for an hour and a half. Without opening the door, turn the oven off and leave the meringue inside to cool for another hour. Remove and cool completely.

Fresh from the Oven

Fill the meringue shell with your favorite filling - click here to see the delicious peach/whipped cream recipe I used. As a side note, this meringue recipe is best eaten within the same day it was made. Otherwise, the peaks will gradually get soggy and fall a bit. However, time does not detract from the exquisite flavor!