Leslie’s perfect (low FODMAP) meringue
20 minutes (plus chilling time) • Gluten-free • Dairy-free • Low FODMAP • Makes about 2 cups • Making meringue is super simple and it can make a plain dessert into something fabulous in no time.
Ingredients
1 tablespoon cornstarch
1 tablespoon granulated sugar
1/3 cup water
4 large egg whites at room temperature
½ teaspoon vanilla
¼ teaspoon cream of tartar
½ cup powdered (confectioner’s) sugar
Directions
Remove eggs from the refrigerator and allow them to come to room temperature.
Combine cornstarch and sugar. Gradually stir the water in, making a smooth runny paste.
Bring to a boil over medium heat stirring briskly, then boil 15 seconds. Remove from heat, cover, and set aside.
Beat room temperature egg whites in a metal bowl until foamy.
Add the vanilla and the cream of tartar and continue to beat until soft peaks form.
Very gradually, beat in the powdered sugar.
Then, once the sugar is all mixed in, beat on high until peaks are very stiff and glossy but not dry.
Reduce speed to low and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase speed to medium and beat for 10 seconds.
Either spread over hot pie filling (starting at the edges and working your way in) and bake as directed in the recipe.
Or line a baking sheet with parchment and mark circles to match your serving glass/dish size (as shown in the image above). Then, spoon or pipe the meringue onto the parchment in a size that is slightly smaller than the marked circles (so the final meringue will fit nicely in your serving dish).
Use a knife or rubber spatula to make little peaks in the meringue that will brown as the meringues bake.
Bake for 20 minutes at 325 degrees F.
When meringues are cooked, let them cool on the parchment, then carefully lift them off the paper and onto your dessert when ready to serve.
Pro Tip: Serve over Leslie’s Lemon Curd for an amazing dessert!
Original recipe contributed by my dear friend Leslie Kingsbury of Ajijic, Mexico
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