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    "result": {"data":{"post":{"id":"cG9zdDo0NjE=","uri":"/recipes/view/meringue-for-pies/","excerpt":"<p>It&#8217;s worth the effort.</p>\n","content":"\n<p class=\"has-small-font-size\"><em>Submitted by Lake Lady</em></p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>INGREDIENTS</strong></p>\n\n\n\n<ul><li>3 Egg whites at room temperature</li><li>1/4 teaspoon Cream of tartar</li><li>6 tablespoons sugar</li></ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DIRECTIONS</strong></p>\n\n\n\n<p>Beat egg whites until frothy in a small deep bowl which is free of grease or oil so whites will attain full volume.  Add cream of tartar and beat on high speed until whites have just lost their foamy appearance and bend over slightly when beaters are withdrawn, forming soft peaks.  <br></p>\n\n\n\n<p>Reduce speed to medium while adding sugar gradually, about 1 tablespoon at a time.  <br></p>\n\n\n\n<p>Return to high speed and beat until whites are fairly stiff, but still glossy and soft, with peaks forming again when beaters are withdrawn. <br></p>\n\n\n\n<p>Place meringue on the hot filling in several mounds around edge of pie.  (When filling is hot, there is less chance of meringue shrinking and weeping).  Use a narrow spatula to gently push meringue against inner edge of pie crust, sealing it well.  Cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks with spatula.  <br></p>\n\n\n\n<p>Bake 12 to 15 minutes in 350 degrees F preheated oven or until golden brown.      </p>\n\n\n\n","title":"Meringue for Pies Recipe","date":"January 01, 2019","categories":{"nodes":[{"uri":"/recipes/view/category/desserts-pies/","name":"Desserts/Pies"},{"uri":"/recipes/view/category/meringue-pies/","name":"Meringue Pies"},{"uri":"/recipes/view/category/pies/","name":"Pies"}]},"featuredImage":null}},"pageContext":{"id":"cG9zdDo0NjE="}},
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