Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Great-Grandma Bacon's Perfect Meringue
Ingredients
Directions
Make the cornstarch base
In a small saucepan, combine cornstarch and cold water; stir well to dissolve.
Add boiling water and cook over medium heat until thick. Set aside until ice-cold.
Whip the meringue
Have egg whites at room temperature.
Beat egg whites; gradually add sugar and salt, beating until stiff peaks form.
Fold in vanilla.
Beat in cold cornstarch mixture.
Top and bake
Top pie and bake as directed.
Do not refrigerate, as this will change the texture of the meringue.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + vanillatop 23% of all pairsSmell alikelowCooked together27,347 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whipped into foam that gives the meringue its volume and stiff, airy structure.
- Sugar
- Stabilizes the whipped egg white foam and adds sweetness and a glossy finish.
- Cornstarch
- Cooked into a thick paste that is beaten in, helping the meringue hold its shape and resist weeping.
The step that matters
Beat in the cold cornstarch mixture. The cornstarch paste must be fully cooled before it is beaten in. Warm paste can deflate the whipped foam and thin the meringue, so it stays stiff and holds its shape while baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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