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Meringue for Pies That Never Fails

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8143
Energy (kCal)94.056
Carbohydrates (g)8.5556
Total fats (g)0.1748
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Blend cornflour and cold water in a saucepan. Add boiling water, and stir until thick and clear. Cool completely. | 2. 2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornflour mixture. Beat quickly for several minutes. | 3. 3. Spread meringue on filled, but cooled 9 inch pie. | 4. 4. Bake at 325-350 deg F. oven about 10 minutes or till golden on top. | 5. Tip's: * Corn flour or corn starch are thickening agents; No difference - depends on which country you are inches In UK, NZ and possibly other countries associated with Britain the name is corn flour - in the US, Canada it is corn starch - just another name for exactly the same thing -- ( IT IS NOT Corn Meal ). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    water 4 fluid boiling - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    caster sugar 6 tablespoons - - - -
    salt 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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