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Orca Apricot Brandy

 

Course: Drinks
Keyword: Cocktails, Make-Ahead, Orca Apricot Brandy, Summer, Vodka

Orca Apricot Brandy

Homemade apricot brandy in a glass bottle with a handmade label that reads "Orca Apricot Brandy."
ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 2 1/2 cups
Tart fresh apricots and sweet apricot jam combine in this balanced and complex brandy I made in honor of the 40th anniversary of Jaws. If I have to explain, well, then you’ve got some movie to watch, eh Chief?
Enjoy this brandy straight up or in any number of classic cocktails like a Golden Slipper or a Yellow Parrot.
This recipe first appeared on altonbrown.com.
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  • 5 ounces dried apricots, chopped
  • 3 ripe apricots, quartered
  • 3 tablespoons apricot jam
  • 1/2 cup water
  • 18 fluid ounces vodka
Homemade apricot brandy in a glass bottle with a handmade label that reads "Orca Apricot Brandy."
ACTIVE TIME: 5 minutes
TOTAL TIME: 7 days 5 minutes
Yield: 2 1/2 cups

Procedure

  • Place water and jam in a microwave-safe container and heat on high for 1 minute. Stir, then heat again until the syrup mixture boils, about 30 seconds.
  • Meanwhile, place ripe and dried apricots in a clean bottle or Ball-style mason jar.
  • Pour syrup over apricots, then top with the vodka. Cover and allow to steep for 7 days at room temperature.
  • Strain through cheesecloth and enjoy straight up or in any number of classic cocktails like a Golden Slipper or a Yellow Parrot.

Cucumber-Cilantro Margarita

 

Course: Drinks
Keyword: Cinco de Mayo, Cocktails, Cucumber-Cilantro Margarita, Entertaining, Summer, Tequila, Tex-Mex

Cucumber-Cilantro Margarita

Refreshing cucumber cilantro margarita with lime and salt rim
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 4 servings
A cucumber-cilantro simple syrup infuses this classic margarita with refreshing summer flavor.
Late one night while on the road for the Edible Inevitable Tour, one of my tour managers (and erstwhile mixologist), Will Brandstetter, delivered unto my bus, a tray of glasses full of this refreshing margarita. I’m not in the habit of publishing the recipes of others on this site, but this herbal elixir is simply too damn good not to share.
Although many barmen use a 1:1 sugar to water ratio for their syrups, I prefer the lighter 1:2 for this application because it allows me to up the cucumber-cilantro flavor without over-sweetening the drink.
This recipe first appeared on altonbrown.com.
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Cucumber-Cilantro Simple Syrup

  • 1 seedless cucumber
  • 1 cup sugar
  • Pinch kosher salt
  • 2 cups water
  • 6 sprigs cilantro

Cucumber-Cilantro Margarita

  • 9 fluid ounces silver/blanco Tequila
  • 4 fluid ounces Cointreau
  • 4 fluid ounces freshly squeezed lime juice
  • 4 fluid ounces freshly squeezed orange juice
  • 4 fluid ounces cucumber-cilantro simple syrup

Specialized Hardware

Boston-style cocktail shaker
Refreshing cucumber cilantro margarita with lime and salt rim
ACTIVE TIME: 30 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 4 servings

Procedure

Cucumber-Cilantro Simple Syrup

  • Combine the sugar and water in a small saucepan and bring to a boil, stirring occasionally. Meanwhile, wash the cilantro and cucumber, then slice the cucumber into 1/4-inch rounds.
  • When the syrup hits a boil, remove from heat, add a pinch of salt, and cool at room temperature for 15 minutes.
  • Add the cilantro and cucumber to the pot, close the lid, and steep 4 hours. Overnight would be better.
  • Strain syrup into a sealable jar and refrigerate for up to 3 months...or until it grows funny stuff. If that happens, throw it out. I’m not saying it will happen, but you can never know for sure.

Cucumber-Cilantro Margarita

  • Combine all ingredients with ice in a cocktail shaker. Shake vigorously. Strain over ice into glasses.

Classic Sazerac

 

Course: Drinks
Keyword: Classic Sazerac, Cocktails, Entertaining, Whiskey

Classic Sazerac

Alton Brown's Classic Sazerac Cocktail Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
Simply stirred with lemon peel and a sugar cube, this classic whiskey cocktail is reason enough to buy a bottle of rye.
This recipe first appeared on altonbrown.com.
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  • Ice cubes
  • 1 sugar cube
  • 5 dashes Peychaud's bitters
  • 2 fluid ounces rye whiskey
  • 1/2 fluid ounce absinthe
  • 1 (2-inch) lemon peel
Alton Brown's Classic Sazerac Cocktail Recipe
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Fill an old-fashioned glass with ice and set aside.
  • Place the sugar cube in a second old-fashioned glass and add the bitters. Muddle these together until the sugar cube is broken and thoroughly mixed with the bitters.
  • Add the rye whiskey and stir until the sugar dissolves.
  • Fill a small spray bottle with the absinthe. Discard the ice cubes and spray the interior of the chilled glass with absinthe.
  • Pour the whiskey mixture into the absinthe-coated glass and twist lemon peel over the cocktail. Serve immediately.

Classic Hurricane Cocktail

 

Course: Drinks
Keyword: Classic Hurricane Cocktail, Cocktails, Entertaining, Rum, Summer

Classic Hurricane Cocktail

Alton Brown's Classic Hurricane Cocktail Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 1 cocktail
Nothing says "summer" quite like a rum-based beverage. This classic hurricane cocktail is one of my go-tos.
The homemade passion fruit syrup may seem like extra work, but trust me, it's worth it.
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  • 1/2 cup passion fruit pulp
  • 1/2 cup turbinado or demerara sugar
  • 1/2 cup water
  • 4 fluid ounces dark rum
  • 2 fluid ounces freshly squeezed lemon juice
  • 3 cups crushed ice, divided
  • 3 dashes Peychaud's Bitters

Specialized Hardware

Fine-mesh sieve
Boston-style cocktail shaker
Alton Brown's Classic Hurricane Cocktail Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 1 cocktail

Procedure

  • Strain the seeds from the passion fruit pulp with a fine-mesh strainer into a 2-quart saucepan. Add the sugar and water, then bring to a boil over medium-high heat, stirring until sugar dissolves.
  • Reduce heat to low and simmer until reduced to 1 cup of syrup, 10 to 15 minutes. Set aside to cool. Syrup can be made in advance and refrigerated for up to 1 week.
  • Fill a highball glass with 1 cup of the ice and set aside.
  • Combine 2 ounces of the passion fruit syrup, rum, lemon juice and remaining 2 cups of ice in a cocktail shaker. Cover and shake 5 to 6 times.
  • Strain into serving glass, add the bitters and enjoy. Paper umbrella or lemon twist optional.

Bitter Martini

 

Course: Drinks
Keyword: Bitter Martini, Cocktails, Drinks, Entertaining, Gin

Bitter Martini

Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
I am a great lover of martinis, but the classic varieties lack the bitterness I crave; here I out vermouth for Amaro Negro.
My favorite gin to use is infused with grapefruit, so I use the peel of the fruit as a garnish instead of an olive. For a dirty martini, add a squeeze of grapefruit juice.
General note regarding vodka- and gin-based drinks: Because I want to have the option of having my drinks strong, I tend to keep both gin and vodka in the freezer (along with cocktail glasses). This means I don’t have to shake all my drinks with ice, but since the two spirits in this cocktail are of different viscosity, I find a quick stir does the trick.
This recipe first appeared in EveryDayCook.
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  • 2 cups ice cubes
  • 2 1/2 fluid ounces London dry gin, such as Beefeater 24
  • 1/2 fluid ounce Amaro Montenegro
  • Grapefruit peel

Specialized Hardware

Boston-style cocktail shaker
Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Wrap the ice cubes up in a clean towel and pound with a rolling pin to crush.
  • Fill a martini glass with 1 cup of the crushed ice and set aside to chill.
  • Add the remaining 1 cup of crushed ice to the bottom of a Boston-style cocktail shaker. Pour in the gin and Amaro Montenegro and stir until chilled, approximately 15 seconds.
  • Discard the ice from the martini glass and strain the gin mixture into the serving glass. Garnish with grapefruit peel and serve immediately.

Hot Toddy

 

Course: Drinks
Keyword: Christmas, Cocktails, Fall, Holidays, Hot Toddy, Thanksgiving, Whiskey

Hot Toddy

Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings
For those who imbibe around the holidays, there's really no tipple like the family favorite hot toddy, a warm, nutmeg-spiced whiskey cocktail. Here's how to make an easy hot toddy in a slow cooker.
Once upon a time in America, most of the Scotch that was consumed was blended rather than single malt. This was especially true when it came to hot punches and toddies and although single malts tend to deliver more body due to the fact that they’re distilled in pot rather than column stills, I still think your basic J. Walker does the trick here just fine.
This recipe first appeared in Season 13 of Good Eats.
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  • 1 lemon, thinly sliced
  • 1/2 cup demerara or turbinado sugar
  • 1 quart water
  • 2 1/2 cups Scotch whiskey
  • Freshly grated nutmeg

Specialized Hardware

2-to 3-quart slow cooker
Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings

Procedure

  • Combine the lemon, sugar, and water in a small 2- to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce heat to low and serve warm with lemon slices and freshly grated nutmeg.

Hot Glazed Bonuts

 

Course: Breakfast
Keyword: Brunch, Comfort Food, Desserts, Fried, Hacks, Hot Glazed Bonuts, Southern

Hot Glazed Bonuts

Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes
Turns out, Southern-style biscuit dough makes light and flaky deep-fried donuts.
If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
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  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 quarts peanut oil, for frying
  • 2 cups plus 6 tablespoons all-purpose flour, plus 1/2 cup for dusting
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 cup leaf lard, chilled
  • 2 tablespoons unsalted butter, sliced into very thin pats and chilled
  • 1 cup low-fat buttermilk, chilled

Specialized Hardware

Dutch oven
Candy/fry thermometer
2 1/2-inch pastry ring
1-inch pastry ring
Spider strainer
Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes

Procedure

  • Make the glaze: Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla, followed by the confectioners’ sugar, until smooth. Set aside until the bonuts are fried.
  • Add the peanut oil to a large Dutch oven fitted with a candy/fry thermometer and place over medium-high heat until the oil reaches 350ÂşF. Keep an eye on the thermometer so the oil doesn't rise above the target temperature. When it reaches about 300ÂşF, turn the heat down to medium to cruise to your target temperature. Line a half sheet pan with paper towels then top with an upside down cooling rack.
  • Meanwhile, sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it is still in the bowl, fold the dough over itself two times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round.
  • Cut out dough using a 2 1/2-inch doughnut cutter or one 2 1/2-inch and one 1-inch pastry ring (for the center hole). Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the holes, which is why in the end you'll have more holes than bonuts.
  • Using chopsticks or a slotted spoon, carefully move 3 to 4 bonuts into the oil. Cook until puffed and golden brown, 1 1/2 to 2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you'll want to boost the heat back to medium-high and keep an eye on the thermometer. Finish up by frying the holes in 2 batches until golden brown, 1 to 2 minutes per side.
  • Remove the golden brown rings-of-wonder with a spider to the prepared rack. Let cool for 2 minutes before glazing.
  • To glaze, gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and return to the cooling rig. To glaze the holes, I usually drop them in then lift them out with a dinner fork. Or, just go bobbing for them. (Don't you judge me!)
  • I'd say cool before eating, but we both know you won't.

Sweet Potato Waffles

Course: Breakfast
Keyword: Brunch, Entertaining, Fall, Holidays, Sweet Potato Waffles, Thanksgiving

Sweet Potato Waffles

Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles
Sweet potatoes possess a balance of moisture, starch, and sugar that makes them ideal for baked goods, especially those requiring considerable surface browning such as waffles.
I humbly suggest serving these with a drizzle of maple syrup (the real thing, Grade A, dark robust taste), toasted pecans, and a scoop of vanilla ice cream.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 7 of Good Eats.
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  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 cup whole milk
  • 1/4 cup light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 large egg whites, at room temperature

Specialized Hardware

Digital kitchen scale
Steamer basket
Electric hand mixer
Ice cream disher
Waffle iron
Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles

Procedure

  • Place sweet potatoes in a steamer basket and place the basket in a large pot of simmering water. The water should beat least 2 inches from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
  • Remove steamer basket, pour the water out of the pot, and dump the sweet potatoes into the still-hot pot. Mash with a potato masher until mostly smooth.
  • In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter, and orange zest with a wooden spoon.
  • Sift together the flour, baking powder, and salt, and add to the sweet potato mixture. Stir to incorporate, but do not overmix; there should be lumps remaining in the batter.
  • In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter one third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron's capacity), dose the batter onto a heated, oiled waffle iron, and cook until lightly browned, 5 to 6 minutes. Serve hot, if you know what's good for you.

Morning Steel Oatmeal

Course: Breakfast
Keyword: Comfort Food, Healthy, Morning Steel Oatmeal, Vegetarian

Morning Steel Oatmeal

Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Nutty and creamy, steel-cut oats are a hearty and healthy breakfast.
Oats have been proven to lower LDL cholesterol, slow the movement of food through the gut, and recent studies have shown they can help balance testosterone levels, so, get your morning steel on…morning steel cut oats I mean. Here's how to do them right.
This recipe first appeared in Season 5 of Good Eats.
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  • 1 tablespoon unsalted butter
  • 1 cup steel-cut oats
  • 3 cups boiling water
  • 1/2 cup whole milk
  • 1/2 cup plus 1 tablespoon low-fat buttermilk, divided
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon cinnamon
Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • In a large saucepan, melt the butter over medium heat and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
  • Combine the milk and 1/2 cup of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Lemon Meringue Pie: Reloaded

 

Course: Sweets
Keyword: Desserts, Entertaining, Lemon Meringue Pie: Reloaded, Pie

Lemon Meringue Pie: Reloaded

Lemon Meringue Pie Reloaded
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 5 hours 30 minutes
Yield: 6 to 8 servings
If your cards, letters, interweb postings, smoke signals and telegraphs are any indication, many of you took issue with my original lemon meringue pie recipe, so we freakin' redesigned it from scratch. Now, it's not only stable, thanks to a new Swiss meringue, but it's also tastier than ever, thanks to a 100 percent butter crust.
Note: Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
This recipe first appeared on Season 1 of Good Eats: Reloaded
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Crust

Pie

  • 2 cups sugar, divided
  • 4 large eggs, separated
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup fresh lemon juice
  • 1 packed tablespoon finely grated lemon zest
  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 1/2 teaspoon cream of tartar

Specialized Hardware

2 (9-inch) pie plates
Food processor
Digital kitchen scale
Digital instant-read thermometer
Lemon Meringue Pie Reloaded
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 5 hours 30 minutes
Yield: 6 to 8 servings

Procedure

  • Make the crust: Place the butter in the freezer for 15 minutes, along with two identical 9-inch metal pie pans.
  • Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses. Pour in the water and pulse until you can no longer see large pieces of butter and the mixture holds together when squeezed, 5 one-second pulses. Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator, unwrap, and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll the dough out into an 1/8-inch-thick circle. If the dough is too firm to roll at first, give it 5 minutes on the counter to soften, but not much more or the fat may start to melt.
  • Remove the pie pans from the freezer and invert one. Lay the dough, still sandwiched between the parchment sheets, over the inverted pan and peel back the top sheet of parchment. Place the second pan over the inverted pan and press down gently to shape the dough. Flip both pans over, lift the top one out and peel away the second piece of parchment. Set the top pie pan back into the other to create a pan-dough sandwich. Invert the pan-dough sandwich and trim away excess dough. Freeze the pan-dough sandwich, upside down, for at least 30 minutes or up to overnight.
  • When ready to bake, position a rack in the center of the oven with a second rack just beneath it. Place a sheet pan on the lower rack. Heat the oven to 300°F.
  • Place the inverted pie pans in the oven directly on the top rack. Bake until the crust begins to set, 1 hour, then crank the oven to 375°F, and continue to bake until you can see the edges of the crust turn deep brown, 20 to 30 minutes. (The final baking time is highly dependent on the color of your pie plates; darker plates will accelerate cooking, so begin checking after the crust has been baking at 375°F for 20 minutes. If you use light metal plates, expect this second baking time to be closer to 30 or 40 minutes. Do not under-bake the crust.) Remove from the oven, flip right side-up, remove the top pie pan, and cool completely before you make the filling.
  • Make the pie: Place 140 grams (1/2 cup plus 3 tablespoons) of the sugar in a medium bowl, along with the egg yolks and cornstarch. Whisk until very smooth and thick. Stash near the cooktop. Place a fine-mesh sieve over a second medium bowl; stash this next to the cooktop as well.
  • Combine the water, 1/4 teaspoon of the salt, and another 140 grams (1/2 cup plus 3 tablespoons) sugar in a medium saucepan. Place over medium-high heat and cook, whisking frequently, until the sugar dissolves and the mixture is very steamy, forms small bubbles around the edges of the pan, and registers 160°F, 2 to 3 minutes. Whisk in the lemon juice and lemon zest, then remove from the heat.
  • While whisking constantly, slowly ladle about one-third of the sugar mixture into the egg mixtureThe mixture will be quite thick at first. to temper the yolks. Whisk this egg mixture back into the saucepan and place over medium-low heat. Cook, whisking constantly, until beginning to thicken and bubble, 3 to 5 minutes. Continue to cook until the mixture begins to turn translucent and registers 200°F, 1 to 2 more minutes. Immediately pour through the prepared sieve into the clean bowl to strain out any rouge bits of egg. Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours.
  • When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sautĂ© pan or large skillet. Fill the pan with 1 inch of water. Place over medium-high heat and bring to a bare simmer, about 190°F. You should see steam and tiny bubbles, but the bubbles shouldn’t be breaking rapidly on the surface.
  • Whisk together the egg whites, cream of tartar, remaining 125 grams (1/2 cup plus 2 tablespoons) sugar, and remaining 1/4 teaspoon salt in the bowl of a stand mixer until smooth and foamy, about 30 seconds. Place the stand mixer bowl on the kitchen towel in the hot water, tilting the bowl as needed so the egg mixture is sitting in the water. Let the mixture heat, whisking constantly, until it reaches 165°F, 5 to 10 minutes.
  • Place the bowl in the stand mixer. Fit the mixture with the whisk attachment, then beat on high speed until soft peaks form, about 1 minute. Reduce the speed to medium and continue to beat until stiff peaks form, 3 to 5 minutes more.
  • Top the pie with the meringue, making sure to spread the meringue all of the way to the edges of the crust. If desired, use a spoon to create swirls and waves inthe meringue. Use a culinary or propane gas torch to brown the top, if desired. But who doesn't desire torching a meringue? Serve immediately or refrigerate up to overnight before serving.