Dear Sun Spots: A lady on Dana Avenue in Auburn collected all sorts of stamps. I believe she relocated. I have lost the name and address and have stamps to give her. Perhaps she’ll see this request and send in the new address to you. – S.T. Lisbon.
Answer: In addition to responses from readers, you may want to mail your canceled U.S. or foreign stamps to Gilda Dennis, 18 Plummer St., Apt. 134, Auburn, ME 04210. You can reach her via phone at (207) 784-5686. Please note, Dennis requests that you please leave an edge around the stamps when you tear them from the envelope. This will prevent the stamps from being damaged.
The Oct. 11 column contained an incorrect address. Those interested in contacting Sr. Boisvert with canceled stamps ought to note that she has since moved to Massachusetts. You might want to try calling the Holy Family Rectory regarding a correct address for Sr. Boisvert. You can reach the rectory at (207) 782-8928.
Dear Sun Spots: I read your column each day and thought you could help me.
How can I make lemon meringue that won’t weep? I have tried many different ways like putting it on warm filling, and spreading it to the crust and using the recipe on the lemon box to no avail. I have even bought the meringue powder to make it. That doesn’t work for me either. I would appreciate any ideas. Thanks for any information. – No Name, No Town.
Answer: Sun Spots recommends you use superfine sugar, if you are not doing so, and try adding a sprinkle of dry cornstarch to the meringue mixture. My mother used to also add a small dash of white vinegar to the mixture.
Several tips to preventing a weeping meringue:
• Cornstarch mixture recipe: Per 4 egg whites, stir 1 tablespoon cornstarch into 1/3 cup cold water, heat while stirring until the starch thickens. Set aside to cool. After the sugar has been beaten into the meringue and it forms soft peaks, add cornstarch mixture 1 tbsp. at a time, beating to stiff peaks.
• Pre-cook the meringue. Uncooked meringue is unstable. The best way to stabilize it is to cook it before putting it on the pie. Pre-cooked meringue recipes:
In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened. Cook until the syrup boils. Turn the heat to low. In the bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running. Beat the whites for an additional 2 minutes until shiny. If the egg whites aren’t beating properly, the egg white foam will have poor volume. The cause may be that the bowls or beaters probably have some grease on them.
• Dissolve the sugar thoroughly: Meringues will also weep if there’s any undissolved sugar. First, beat the whites until they form soft peaks, then sprinkle the sugar on top of the whites. Let the whites and sugar sit for 5 minutes – don’t stir. You want to dissolve the sugar because any that is undissolved will weep. Finally, rebeat them until stiff peaks form. Spread the meringue over pie filling. Bake as usual.
• Always seal the edges of the pie or any other recipe with meringue: Beaten egg whites insulate the filling from the heat when baking.
• Make sure the filling is hot, even boiling, before pouring it into the pie shell: Immediately spread the meringue over the filling. The hot filling will begin to cook the meringue from the bottom, ensuring even cooking throughout.
• Store properly: Any meringue-topped pie can stand at room temperature in a draft-free spot under an inverted bowl. But, if refrigerated, it speeds up the process of the meringue “weeping”. However, custard and cream meringue topped pies always have to be kept refrigerated.
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