Q: Last night I baked a lemon meringue pie from scratch. It was beautiful. However, after about two hours when I was ready to serve it, the meringue had a curious color to it — almost a bleish-silver color.
Can you tell me what I did wrong? It was embarrassing.
I used an old tried and true Betty Crocker recipe. The recipe was 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons sugar, and after the meringue was in peaks, I added 1/2 teaspoon vanilla. Everyone ate it and it was quite a conversation piece, but I would rather have been eating white meringue! BTW, I used a KitchenAid mixer, if that makes any difference.
Sent by Pamela
Editor: Readers, any ideas about why this happened?