| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 36 |
|
EGGS SHELL |
| 2 5/8 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 1/4 |
ts |
IMITATION VANILLA |
| 1 1/2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN
:
1. USING WHIP, BEAT EGG WHITES AT HIGH SPEED IN MIXER BOWL UNTIL
FOAMY, ABOUT 3 MINUTES.
2. ADD SUGAR A LITTLE AT A TIME; BEAT WELL AT MEDIUM SPEED AFTER EACH
ADDITION. BEAT AT HIGH SPEED UNTIL STIFF PEAKS ARE FORMED, ABOUT 6 MINUTES.
3. ADD SALT AND VANILLA; BLEND.
4. SPREAD ABOUT 2 1/2 CUPS MERINGUE OVER WARM PIE FILLING (122 F.) IN
EACH PAN. MERINGUE SHOULD TOUCH INNER EDGE OF CRUST ALL AROUND AND
COMPLETELY COVER TOP OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP.
5. BAKE 16-20 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE: TOPPING IS FOR 13 PIES.
Recipe Number: I00500
SERVING SIZE:
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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