These are pretty simple, but really good! They're just simple baked meringues with a bit of cocoa and dark chocolate stirred in. But they're pleasantly crisp on the outside and soft in the centre, with just a bit of chew to them. I suspect that comes from using a Swiss (rather than French) meringue as the base. You can get French meringues that are crisp on the outside and soft in the middle, but in my experience, they're normally more fluffy than chewy.

I always find Swiss meringues a bit trickier to get right and somewhat more difficult to get to the stiff peak stage. They never seem to have quite as much structure as a good French meringue. And, of course, mixing them over the double boiler is always a bit of a faff. But sometimes it's necessary to get the desired result. And I was quite happy with the results I got here! Although I did have to adjust the sugar a fair bit. This seemed to be another case of compounded rounding errors. The measurements for the sugar were given as 1 3/4 c. (14 oz./440g). But 14 oz. is only ~392g. And, unlike flour (which can vary a fair bit based on how you measure it), sugar tends to be a fairly consistent 200g/cup. So, 1 3/4 c. should be a neat 350g, not 440 or 392!

Chocolate Meringues

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 7 large egg whites
• 350g sugar
• 30g natural cocoa powder
• 125g dark chocolate, chopped

Directions

1. Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
2. Bring a pot of water to a simmer.
3. Combine the egg whites and sugar in a heat-proof bowl.
4. Place the bowl over the simmering water and beat vigorously until sugar dissolves completely and mixture becomes opaque.
5. Remove from heat and beat until stiff peaks form.
6. Sift in cocoa powder and add dark chocolate. Carefully fold ingredients together until mixed.
7. Spoon large dollops of meringue onto the prepared baking sheets.
8. Bake at 180°C (350*deg;F) for 9 minutes.
9. Rotate and swapt the trays and bake for another 9 minutes.
10. Transfer to wire racks to cool.

I had some egg whites in the fridge that needed to be used up. Normally I'd make a pavlova with surplus egg whites. But the next pav recipe that I had queued up called for mango and passionfruit, neither of which I had on hand. So I flipped through the book for other egg white recipes and hit upon these simple almond meringues.

The procedure is very simple. You just make your French meringue as usual. And then stir in a generous quantity of toasted chopped almonds. Actually, the recipe called for "very finely chopped" almonds. So, given that, I just opted for ground almonds instead. Since I had a big bag of almond flour tucked away in the freezer already. The texture is slightly different. But I figured it would be close enough and certainly saved me a lot of chopping. So, definitely a worthwhile substitution, in my opinion.

Toasted Almond Meringues

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 4 large egg whites
• 1/2 tsp. cream of tartar
• 1 c. sugar
• 1 tsp. vanilla extract
• 1 1/2 c. ground (or very finely chopped) almonds, toasted

Directions

1. Preheat oven to 150°C (300°F) and line two baking sheets with parchment paper or silicone baking mats.
2. If almonds are not already toasted, put them in the oven for ~10 minutes, stirring once or twice, to toast them.
3. Warm the egg whites very gently in a warm water bath. (Put the egg whites in a small bowl and place that bowl in a larger bowl of warm water.)
4. Beat the egg whites until frothy.
5. Add the cream of tartar and continue to beat.
6. Once a light foam forms, begin adding sugar ~1 Tbsp. at a time.
7. Continue beating until all sugar has been added and meringue is very stiff.
8. Beat in the vanilla.
9. Quickly and carefully fold in the almonds¹.
10. Spoon dollops of meringue² onto the prepared baking sheets.
11. Bake at 150°C (300°F) for ~20 minutes.
12. Turn oven off and allow to stand in hot oven for at least an hour or two.

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¹ The fat from the almonds will destabilize the meringue and cause it to begin collapsing. This is why it's important to get the almonds mixed in with the minimum amount of agitation. The more you stir it, the more volume your meringue will lose. ^Back
2 The original recipe called for "heaping teaspoons" of meringue. I decided that I wanted a smaller number of larger meringues, so I did heaping tablepoons for mine. And the 20-minute bake time still seemed to be ample. So I'm happy with how that worked out overall. ^Back

I found myself with a surplus of egg whites after making my pumpkin pie cupcakes the other day. I've been hanging on to them in the fridge with the idea that maybe I could work out something to do with them. I tossed around a few ideas, but these days pavlova is my go-to for using up excess egg whites. Sure I could toss them into a quiche or make an angel food cake, white cake, or friands... but pavlova is just so easy to throw together. And there are so many different flavour combinations to try!

My first pavlova was just a plain vanilla meringue with stewed boysenberries and whipped cream. The next time around I got a little more adventerous; the meringue was still plain vanilla, but I topped it with chocolate mousse and macerated cherries for a black forest sort of vibe. One of my favourites so far has been the spiced cherry pavlova: vanilla meringue, plain Greek yogurt, passion fruit, and stewed spiced cherries. The ube pavlova was my first attempt at a adding different flavours to the meringue. That one consisted of an ube (purple yam) meringue topped with coconut-flavoured Greek yogurt and fresh mango. I think it would've benefitted from a bit of ube extract (in addition to the ube powder) in the meringue and some toasted coconut or coconut extract with the yogurt to help boost the coconut's presence, but it was pretty good over all.

This pavlova follows a similar theme of meringue + whipped cream + fruit. But the meringue gets a bit of dark chocolate swirled through it just before baking. The berries can be pretty much whatever you have on hand. The original recipe called for a combination of strawberries, raspberries, blackberries, and cherries. I ended up using mostly strawberries with a few blackberries, raspberries, and blueberries mixed in. The berries are "mulled" by steeping in a mixture of apple juice (or red wine), orange juice, cinnamon, star anise, and cloves. I was using frozen berries rather than fresh and found the resulting mixture a bit more soupy than I would have liked. I think I'd cut back on the apple juice next time to help alleviate this. And I'd also be inclined to add a few more spices to really lean into the "mulled" aspect: maybe a bit of allspice and some black pepper?

Overall though, this came out great. The chocolate marbling actually worked pretty well. The chocolate flavour came through nicely. And the mulled berries, malted cream, and bitter-sweet chocolate-y meringue all complemented each other nicely. I'd definitely make it again. That is... if there weren't so many other flavour combinations to try!

Dark Chocolate Marbled Pavlova with Malted Whipped Cream and Mulled Berries

Adapted from Taste.com.au

Ingredients

Meringue

• 4 large egg whites¹
• 1/2 tsp. cream of tartar (or white vinegar)
• 1 Tbsp. cornstarch (cornflour)
• 220g sugar
• 100g dark chocolate, melted

Berries

• 2-3 whole cloves
• 2 star anise
• 2-3 allspice berries
• 3-4 black peppercorns
• 1 orange
• 125mL apple juice (or red wine)²
• 1/4 c. brown sugar³
• 1 (7-8cm) cinnamon stick
• 450g frozen mixed berries⁴
• 1/2 Tbsp. cornstarch (cornflour)

Cream

• 300mL heavy (35%) cream
• 2 Tbsp. malted milk powder (eg. Ovaltine)
• 1 Tbsp. icing (powdered/confectioners') sugar
• 1/4 tsp. vanilla extract

Directions

1. Preheat oven to 120°C (250°F).
2. Beat the egg whites on low speed for ~1 minute.
3. Add the cream of tartar, increase to medium speed, and beat for another minute or two.
4. Add the cornstarch and beat for another minute.
5. Increase speed to high and begin adding the sugar ~1 Tbsp. at a time.
6. Once meringue is thick, glossy, and forms stiff peaks, stop beating it.
7. Drizzle in the melted chocolate and fold it through a few times. Don't mix it too thoroughly or it won't be marbled!
8. Scoop the meringue onto a baking sheet and shape as desired. I like making a large meringue bowl/nest. You can pipe it onto the baking sheet if you want to be fancy, but I never bother.
9. Bake at 120°C (250°F) for 65-75 minutes.
10. Turn off oven and leave meringue inside to cool. (At least an hour, but as long as overnight.)
11. Meanwhile, place the cloves, star anise, allspice, and peppercorns into a muslin or cheesecloth pouch.
12. Zest and juice the orange.
13. Add the spice bag, orange zest, brown sugar, and cinnamon stick to the apple juice and bring to a boil over medium heat.
14. Boil the juice mixture for 7-8 minutes.
15. Add the berries and continue cooking until the mixture returns to a boil.
16. Boil for an additional 5 minutes.
17. Remove the spice bag.
18. Take a little juice out and mix it with the cornstarch. Pour this cornstarch mixture back into the pot and continue cooking for another minute or two.
19. Remove from heat and stir in orange juice.
20. Just before serving, combine the cream, malted milk powder, icing sugar, and vanilla extract.
21. Use an immersion blender⁵ to vigorously mix until the cream thickens and gets fairly stiff. If you stop whipping too soon, the cream will be runny. If you go too far, the cream will split into butter and buttermilk. If in doubt, err on the side of "runny".
22. Carefully transfer the cooled meringue to a serving platter.
23. Spoon the whipped cream onto it.
24. Spoon the mulled berries over the whole thing and serve immediately.

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¹ I ended up using 2 large and 3 small egg whites. Use your best judgement based on the size of your eggs. ^Back
2 The original recipe called for 250mL of apple juice or red wine, but it was also expecting fresh berries. I've reduced the amount of liquid and replace the fresh berries with frozen. Hopefully this should help make the final result a bit less soupy in the future. ^Back
3 The original recipe uses white (granulated) sugar. I used white sugar when I made this. I liked it just fine that way. But I think I might like it even better with brown sugar. I think it would give the mulling spices some extra depth. ^Back
4 The original recipe called for 150g each of strawberries and cherries + 125g each of blackberries and raspberries. All fresh. I used 550g of frozen mixed berries instead. This was fine, but I think it was a) too soupy and b) produced a bit too much topping relative to the meringue, so I've scaled back both the number of berries (slightly) and the amount of apple juice used to try to help with both of those issues. ^Back
5 You can use beaters (or even just a whisk) to make whipped cream. I advocate using a blender here because it produces a denser whipped cream that's more robust and resistant to deflating/melting than the lighter, airier whipped cream produced with a mixer/beaters/whisks. It'll be fine either way. This is just my preferred method. ^Back

Another batch of fresh pasta and a second tiramisu left me with more egg whites to use up so, naturally, I made another pavlova. The last one was delicious, but I wanted to try out something different this time. My original plan had been to do a vanilla meringue topped with coconut yogurt, passionfruit, and peaches and mangoes. Unfortunately the grocery store was all out of passionfruit, so that plan was out the window. But I still had the mango and the egg whites to use up. TF suggested just doing the same pavlova minus the passionfruit, but it felt a little lacking to me so I went hunting for inspiration.

Most of the mango recipes that I found didn't really appeal to me, but I did hit upon a couple that paired mango with ube (purple yam). Now that sounded like a good idea! And I loved the look of the pretty purple meringues. Of couse, that required either ube powder, ube extract, or both, neither of which I had. What I did have though, was frozen grated ube.

Some quick Googling said that I should be able to dry out the frozen ube in the oven and then just grind it into a powder for baking. It meant adding an extra day of prep time to the pavlova while I waited for the yam to dry, but now I have a bowl of ube powder, so I'd say it was worth it!

Ube Pavlova

Inspired by some recipes I saw online, but not actually following any of them

Ingredients

• 6 large egg whites
• 330g sugar
• 2 Tbsp. ube powder
• 2 Tbsp. cornstarch (cornflour)
• 1/2 tsp. cream of tartar
• 1/2 tsp. vanilla extract (or ube extract if you have it)
• 8 drops blue food colouring (optional)
• 6 drops red food colouring (optional)
• 500g coconut Greek yogurt¹
• 1 ripe mango, peeled and sliced

Directions

1. Preheat oven to 120°C (250°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Beat the egg whites until foamy and beginning to thicken.
3. Continue beating the egg whites while adding the sugar 1 Tbsp. at a time.
4. Add the ube powder and cornstarch 1 Tbsp. at a time while still beating.
5. Beat in the cream of tartar, then beat in the vanilla.
6. If you would like a stronger purple colour, beat in the food colouring at this point.
7. The meringue should be at the "stiff peak" stage by now. If not, continue beating until it forms stiff peaks. (This can take up to 10 minutes.)
8. Scoop the meringue out onto the prepared baking sheet and shape it into a thick disc with a deep depression in the middle.
9. Bake at 120°C (250°F) for 90 minutes.
10. When done, turn off the oven and leave the meringue in until completely cooled. (Overnight works well.)
11. Just before serving, top the meringue with the coconut yogurt and fresh mango. (Add a bit of toasted coconut as well if you'd like.)
12. Serve immediately!

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¹ I found the coconut to be the weakest component of this pavlova. I think next time I'd try making some sort of coconut-flavoured custard and garnishing with toasted coconut. ^Back

Between making pasta and making tiramisu, I had seven excessed egg whites that needed to be used up. I figured that some sort of pavlova or angel food cake would be the best choice. (I debated doing a dacquoise, but I opted for the simplicity of the pavlova in the end.) I've done pavlovas before, but I wanted to try a different flavour combo. So I hit up the Internet to look for ideas.

There were a few interesting contenders, but I liked the look of this cherry one. It seemed relatively light and very easy to put together. I liked the idea of topping the meringue with yogurt rather than pastry cream or custard. And I was intrigued by the passionfruit-cherry combination.

The original recipe called for "good quality passionfruit yogurt". I couldn't get any that I felt would be "good quality", so I opted for a very nice plain yogurt instead and then just added some fresh passionfruit on top. I only got one passionfruit this time as I wasn't sure what to expect from it. TM didn't feel that the passionfruit really brought much to the table and thought that it would've been just as good without it. I do think that it was pretty subtle, but I enjoyed its presence. I think if I were to do this one again I'd just double down on it: get two or three passionfruit next time!

Spiced Cherry Pavlova

Slightly adapted from Taste

Ingredients

Meringue

• 6 large egg whites
• 330g sugar
• 1 Tbsp. cornstarch (cornflour)
• 3/4 tsp. vanilla extract
• 1/2 tsp. cream of tartar¹ (optional)

Cherries

• 1/4 c. brown sugar
• 1/4 c. cointreau
• 1 Tbsp. lemon zest
• 1 (8cm) cinnamon stick
• 400g pitted cherries
• 1/4 c. lemon juice

Assembly

• 2 c. very good plain Greek yogurt
• 2-3 passionfruit

Directions

Meringue

1. Preheat oven to 120°C (250°F) and line a baking sheet with parchment paper or a baking mat.
2. Add egg whites to a scrupulously clean bowl and begin beating with clean beaters.
3. After 30-60 seconds of beating on high, add ~1 Tbsp. of the sugar.
4. Continue beating on high and adding sugar ~1 Tbsp. at a time until all of the sugar has been incorporated.
5. Beat in the cornflour.
6. Beat in the vanilla.
7. Beat in the cream of tartar (if using).
8. Beat for another minute or so. The meringue is done when it forms stiff peaks and stays in place when the bowl is inverted. If it holds its shape but slides along the bowl, it's not quite done yet. Be careful not to overbeat as it will break and go watery.
9. Spoon the meringue onto the prepared baking sheet and shape it into a circle with a deep depression in the middle. Aim for around 20-23cm in diameter. Make the depression a bit deeper than you think it needs to be.
10. Bake on the bottom rack at 120°C (250°F) for 90 minutes.
11. Turn off oven, but keep the door closed and leave the meringue in the oven overnight.

Cherries

1. Heat sugar, cointreau, lemon zest, and cinnamon over medium heat and cook for ~5 minutes.
2. Add the cherries and lemon juice and bring back up to a simmer. Cook for 1 minute more.
3. Remove from heat and set aside until ready to eat.

Assembly

1. Spoon the yogurt into the centre of the meringue.
2. Cut open the passionfruit and scoop the seeds out onto the yogurt.
3. Pour the cherry compote over this.
4. Serve immediately.

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¹ I usually add a bit of cream of tartar to my meringues, but this time I decided to use a bit of vinegar to wipe down the beaters and the bowl. This helps cut any grease residue that might be on them. Afterward, I dumped out the excess vinegar, but did not dry the beaters or the bowl. I figured the bit of acid this added would be similar to the acidifying effect of cream of tartar. ^Back

I've been itching to try making a queen of puddings for a couple years now. Ideally I'd been hoping to wait 'til I had some cake crumbs to use for it. I still didn't have cake crumbs for this baking, but I did have some frozen waffles and muffins! I still think cake crumbs would probably be better, but the muffins and waffles worked just fine.

Overall, this was a nice pudding, but quite bland. The custard itself didn't seem nearly sweet enough, especially next to the extremely sweet meringue. I suspect this is less of an issue when you use cake crumbs for the custard layer. Having a flavourful cake in the base would also likely give it a fuller flavour. If I were to do it with breadcrumbs again, I'd probably add more sugar and a bit of vanilla. I also think it could've used a lot more jam. The orginal recipe called for 3 Tbsp. of jam, I used 1/4 c. and that definitely seemed skimpy. I'd up it to 1/3 c. next time.

Queen of Puddings

Slightly adapted from Edmonds Cookery Book

Ingredients

• 2 c. milk
• 2 Tbsp. unsalted butter
• 1 c. soft/fresh breadcrumbs or cake crumbs
• 2 large eggs, separated
• 6-8 Tbsp. sugar, divided
• 1 tsp. lemon zest
• 1 tsp. vanilla extract
• 1/3 c. raspberry jam

Directions

1. Heat milk and butter until nearly boiling, then remove from heat.
2. Pour hot milk mixture over crumbs and set aside for 10 minutes.
3. Grease a 6-cup casserole dish and preheat oven to 180°C (350°F).
4. Add egg yolks to crumb mixture.
5. Add up to 1/4 c. of sugar depending on how sweet your crumbs are and how sweet you'd like your custard.
6. Pour custard mixture into prepared dish and bake at 180°C (350°F) for 25-30 minutes. (Custard should be just set.)
7. Heat the jam until runny and easy to spread.
8. Carefully spread the jam over the custard. Be careful not to break the skin.
9. Beat the egg whites until soft peaks form.
10. Beat in 1/4 c. of sugar 1 Tbsp. at a time. Beat until stiff peaks form.
11. Spread meringue on top of the jam. (Pipe it on if you want to be fancy.)
12. Bake at 180°C (350°F) for 10-15 minutes.
13. Serve hot.

I finally made a pavlova! I had some extra egg whites left over from making cupcakes the other day and figured that maybe now was finally the time to try making a pavlova. It's basically just a baked French meringue with fruit and whipped cream on top, but I don't really have any experience baking meringues on their own. I make French meringues quite a bit, but they're usually then incorporated into a cake batter or used as a pie topping. And while using it to top a pie technically results in a baked meringue, you're going for a completely different end result on a pie.

With a meringue pie you want the topping to be soft and pillow-y all the way through. With a pavlova my understanding is that it should be crisp on the outside and soft and chewy/pillow-y in the centre. I've never tried to make a meringue with that texture before. The recipe gives instructions, of course, but your oven and the exact dimensions of the meringue will affect the baking, so you can't just blindly follow the recipe.

I'm pretty happy with how this one came out. It was a bit more crispy than pillow-y, but it still had a bit of softness in the centre. I'm not sure whether it'd be better slightly reduce the baking time next time around or slightly increase the baking temperature and dramatically reduce the baking time. I'm thinking that slightly less time is probably the way to go. If nothing else, that'll give me another data point. Although I'll be baking it in a different oven next time, so who knows how that'll affect things?!

Pavlova

Slightly adapted from Edmonds Cookery Book

Ingredients

Meringue

• 3 large egg whites
• tiny pinch salt (<1/16 tsp.)
• 1 c. sugar
• 1 tsp. vanilla extract
• 3/4 tsp. vinegar
• 1 tsp. cornstarch (cornflour)

Toppings

• fresh fruit or fruit compote¹
• 1 c. heavy (35%) cream
• 1 Tbsp. icing (powdered/confectioners') sugar (optional)
• 1/2 tsp. vanilla extract

Directions

1. Preheat oven to 135°C (275°F) and line a baking tray with parchment paper (or a silicone baking mat).
2. Beat egg whites with salt until light and airy but not quite stiff.
3. Gradually add sugar while continuing to beat.
4. Beat for another minute or so to allow sugar to fully incorporate and dissolve.
5. Reduce speed to low and beat in vanilla, vinegar, and cornstarch.
6. Pile meringue onto prepared baking tray and shape into a 20cm round with a depression in the centre.
7. Bake at 135°C (275°F) for 40-45 minutes.
8. Leave meringue in the oven overnight to cool.
9. The next day, prepare your toppings: chop the fruit and/or prepare the compote and whip the cream with the sugar and vanilla.
10. Top the meringue with fruit and whipped cream and serve immediately.

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¹ I made a simple boysenberry compote for mine: 1 (400mL) can of boysenberries + 2 tsp. cornstarch, 1/4 c. vanilla sugar, and 1/2 Tbsp. lemon juice boiled until thickened. ^Back

This pie did not go as planned. Just about everything that could go wrong, did. I mixed the gelatin in at the wrong point. The meringue didn't whip up properly. I had to ditch the whole batch and start over again. I ended up making a French meringue rather than the Swiss one called for in the recipe. And then, because the French meringue is uncooked, I had to try to bake it in the oven rather that giving it a quick blast under the broiler to brown it. On top of that, I ended up baking it to at too high a temperature which then required me to take it out before the meringue had fully set. And heating the pie back up caused filling to liquefy, so then I had to toss it back in the fridge to try to get it to set again. By the time I'd reached the end of the whole process and managed to assemble the pie, I felt like it was cursed.

Even with all that, this pie was amazing! Seriously, so delicious. I can't even imagine what it would've been like if I'd managed to do it right. Definitely one to try again.

Banana Pudding Pie

Adapted from Cook's Country April/May 2020

Ingredients

Crust

Original Recipe

• 4 c. Nilla Wafer cookies
• 3 Tbsp. brown sugar
• 1 Tbsp. flour
• 1/4 tsp. salt
• 6 Tbsp. unsalted butter, melted

Lazy Way

• 1 ready-made graham cracker pie crust

Filling

• 2 tsp. unflavoured gelatin
• 1 3/4 c. half-and-half (10% cream), divided
• 3/4 c. sugar
• 5 large egg yolks
• 2 Tbsp. flour
• 1/8 tsp. coarse sea salt, ground
• pinch ground cinnamon
• pinch ground allspice
• 2 Tbsp. unsalted butter, chilled
• 1 Tbsp. vanilla extract
• 2 ripe bananas, peeled and sliced

Meringue

Swiss Meringue¹

• 1/4 c. sugar
• 1/4 c. brown sugar
• 4 large egg whites
• 1/4 tsp. cream of tartar

French Meringue

• 4 large egg whites
• 1/4 tsp. cream of tartar
• 1/2 c. sugar

Directions

Crust

Original Recipe

1. Pulse cooies, sugar, flour, and salt in food processor for ~10 pulses.
2. Add melted butter and pulse until combined, scraping down sides of bowl as needed.
3. Transfer to 9" pie plate and use your hands to press the crumbs firmly up the sides of the plate. The walls should be at least 5mm thick and go all the way up to the top edge of the plate.
4. Press the remaining crumbs into an even layer on the bottom of the plate. Be sure to firmly press into the corners.
5. Bake at 160°C (325°F) for 18-20 minutes.
6. Transfer to wire rack to cool.

Lazy Way

1. No prep needed. Crust is ready to use.

Filling

1. Sprinkle gelatin over 1/2 c. of the half-and-half and set aside.
2. Whisk sugar, egg yolks, flour, salt, cinnamon, allspice, and remaining 1 1/4 c. half-and-half until fully combined.
3. Cook over medium heat, whisking constantly and scraping corners, until mixture thickens (5-7 minutes).
4. Remove from heat and whisk in butter, vanilla, and gelatin mixture.
5. Stir bananas into hot filling.
6. Pour filling into crust.
7. Cover and chill for 4-24 hours.

Meringue

Swiss Meringue

1. Whisk all ingredients together in a heatproof bowl.
2. Place bowl over saucepan filled with a couple inches of boiling water.
3. Whisking gently but constantly, cook until mixture reaches 71-73°C (160-165°F). This should take ~8 minutes.
4. Remove from heat and whisk on high speed until meringue forms stiff peaks (2-3 minutes).
5. Uncover pie and spread meringue over filling. Make sure to spread it all the way to the edges.
6. Heat broiler and broil until meringue is well-browned (1-2 minutes).

French Meringue

1. Combine egg whites and cream of tartar and beat until frothy.
2. Add sugar 1 Tbsp. at a time while continuing to beat on high speed.
3. Continue beating until stiff peaks are formed.
4. Uncover pie and spread meringue over filling. Make sure to spread it all the way to the edges.
5. Bake at ?? for ??. I tried baking it at 450°F (230°C), but had to take it out after only 8 minutes as the top had become excessively brown and was in danger of burning. I'll try 400°F (200deg;C) next time and see how that goes.

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¹ The original recipe calls for 2/3 c. sugar total (1/3 c. granulated, 1/3 c. brown). This did NOT work at all for me. I don't know if the problem was too much sugar or something else, but it certainly seemed like A LOT of sugar for the amount egg and the mixture was thick and sticky and syrupy, almost like molasses. I didn't want to try the Swiss meringue again after one failed attempt, so I just whipped up a quick French meringue since they're reliable and I've never had one fail. If I were going to try the Swiss meringue again, I'd start by adding less sugar and see if that helped at all. Hence the reduced sugar quantities above. ^Back