Hello, Darlings
Today, I made an old time favorite banana pudding. It is made using vanilla wafer cookies, or what was most common when I was growing up, Nabisco Nilla Wafer cookies. Whatever brand of wafers you use, there have always been some trials when making the meringue topping. However, I learned from my mom that best way to prevent meringue from weeping and maintain its firm texture is to add a little cream of tartar.
Cream of tartar readily available in stores and has been use in many fruit dessert, like Lemon Meringue Pie, Key Lime Pie, Banana Wafer Pudding, Baked Alaska and other dessert requiring meringue as a topping or filling.
Below is the Meringue recipe my mom taught me many, many years and that has never failed me.
Meringue
Today's Dessert
Ingredients
- 3 eggs whites
- 1/4 cup sugar, for meringue
- 1/4 teaspoon cream of tartar
Directions
1. Beat the egg whites on high speed of mixer
2. Alternate adding cream of tartar and sugar gradually until stiff peaks forms.
3. Spread over dessert, sealing well to edge of dish.
4. If required, bake in preheat oven for 350°F until topping is lightly browned.
5. Let Cool before serving
You new moms, feel free to give it a try,
Until next time,