Adapted from Ideals Family Cookbook · Mrs. Emil Koch
No-Weep Meringue
Ingredients
- ½ cup water
- ¼ cup sugar
- 1 Tbsp cornstarch
- Dash of salt
- 3 egg whites (specified in the printed directions)
- One prepared pie to top
Directions
- In a small saucepan, combine water, sugar, cornstarch and salt. Cook over low heat, stirring constantly, until the mixture thickens and turns opaque-white. Remove from heat and let it cool.
- Beat three egg whites until very stiff peaks form.
- Gently fold the cooled cornstarch mixture into the beaten egg whites until combined, taking care not to deflate them excessively.
- Spread the meringue over a prepared pie, sealing the topping to the edges of the crust.
- Bake at 350°F for 12–15 minutes, or until golden. For a modern egg-safety preparation, ensure the meringue reaches 160°F internally rather than relying on browning alone.
Cookbook source
“No-Weep Meringue,” contributed by Mrs. Emil Koch to the Ideals Family Cookbook. The original ingredient list gives half a cup water, quarter cup sugar, one tablespoon cornstarch and a dash of salt; its instructions additionally specify three egg whites, beaten very stiff. The cooked starch mixture is cooled, folded into the whites, spread onto a pie and browned at 350°F for 12–15 minutes.
Technique note
The cooked cornstarch gel helps stabilize the whipped egg-white foam, reducing liquid separation (“weeping”). The recipe contains no wheat flour, so no sorghum substitution is needed. The source does not specify pie size or number of servings.
Modern preparation
Browning alone does not establish that an egg-white meringue is thoroughly cooked. Use a food thermometer to check for at least 160°F in the meringue, or use pasteurized egg whites when appropriate, especially for vulnerable diners. This version preserves the historical short oven bake while noting that the final temperature depends on thickness.