Angel Pie A La Gloria
Angel Pie La Gloria is a delicate meringue dessert with a crisp exterior and airy interior, perfect for light, sweet finishes at gatherings or special occasions.
Ingredients
Instructions
- Beat egg whites until foamy.
- Add all ingredients except sugar: baking powder, salt, vanilla, white vinegar, water.
- Beat until stiff peaks form.
- Gradually add sugar, one tablespoon at a time, beating well after each addition.
- Pour the meringue mixture into a deep, buttered 10-inch pie pan.
- Bake at 275°F (135°C) for 45 minutes to 1 hour, until crust is high and slightly browned.
- Turn off the oven and let the meringue cool with the door open.
Tips & Substitutions
For best results, ensure your mixing bowl is clean and free of grease before whipping the egg whites. You can substitute the white vinegar with lemon juice if needed. If you prefer a sweeter meringue, you can increase the sugar amount slightly, but be cautious not to alter the texture. Serve it alongside Caramel Finger Bread for a delightful dessert combination.
Serving Suggestions
Angel Pie can be served plain or topped with fresh whipped cream and seasonal fruits like strawberries or blueberries. It pairs beautifully with Macaroni Special for a comforting meal, making it a perfect dessert after a hearty dinner. Consider drizzling with a fruit coulis for an extra touch.
Storage & Reheating
Store any leftover Angel Pie in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as this can cause the meringue to become soggy. If you need to reheat, gently warm it in a low oven (around 200°F) just until slightly warm, but avoid browning.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Pie A La Gloria contains roughly 7 calories, with 1g protein and 1g carbohydrates. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 2229mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why is my meringue not forming stiff peaks?
If your meringue isn't forming stiff peaks, it could be due to residual fat in the bowl or on the beaters. Ensure everything is squeaky clean. Also, make sure your egg whites are at room temperature, as this helps them whip up better.
Can I make this recipe ahead of time?
Yes, you can prepare the meringue in advance. However, it's best to bake it on the day you plan to serve it for optimal texture. If you need to make it ahead, store the baked meringue at room temperature and assemble with toppings just before serving.
What can I do if the meringue cracks?
Cracking can happen due to rapid temperature changes. To prevent this, avoid opening the oven door during baking. If cracks do occur, you can cover them with whipped cream or fruits, effectively hiding the imperfections while still presenting a lovely dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).