Never fail meringue pie topping 1 tablespoon cornstarch 2

Never fail meringue pie topping

1 tablespoon cornstarch

2 tablespoons cold water

1/2 cup boiling water

3 egg whites

dash of salt

6 tablespoons sugar

1 teaspoon vanilla extract

In saucepan blend cornstarch and cold water. Add boiling water and cook, stirring constantly, until clear and thickened. Cool completely.' Beat egg whites until foamy. Add salt. Gradually add sugar, beating at high speed until stiff. Turn mixer to low speed. Add vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread on 9-inch lemon meringue or other meringue pie. Bake in preheated moderate oven (350 degrees) for 12 to 15 minutes.

Basic Italian meringue

2 1/2 cups sugar

13/4 cup water

4 egg whites

Combine sugar and water in large saucepan over low heat. Heat, without stirring, until all sugar is dissolved. Bring to boil; cook to medium soft-ball stage or 240 degrees on candy thermometer.

Beat egg whites with electric beater until stiff peaks form. Pour hot syrup in thin steady stream into egg whites; beat constantly. Beat until mixture holds firm peak and is cool. Use as recipe directs.

Meringue can be covered and refrigerated overnight before using, if desired. Meringue can be piped when cold. Yield about 4 cups.

Basic confectioners’ custard

1 cup milk

1 vanilla pod or 1 teaspoon vanilla extract

1/4 cup all-purpose flour

1/2 cup extra-fine sugar

3 egg yolks

Combine milk and vanilla pod in small saucepan. Cook over medium heat to just below boiling.

Combine flour and sugar in medium mixing bowl, blending well. Add egg yolks; beat thoroughly with electric mixer.

Remove vanilla pod from milk (dry pod; store for later use). Pour milk slowly into flour mixture, stirring constantly with wooden, spoon until well blended. Pour into top of double boiler. Cook over boiling water, stirring constantly, until custard is thick and smooth. Cool to lukewarm. Yield about 1 cup.