A classic recipe for a light and glossy meringue topping, perfect for pies.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Egg Whites |
| 3/8 Teaspoon | Cream of Tartar |
| 6 Tablespoons | Sugar |
| 1/2 Teaspoon | Flavoring (Vanilla) |
Instructions
- In a clean, dry bowl, beat egg whites with cream of tartar until frothy.
- Gradually beat in the sugar, one tablespoon at a time.
- Continue beating until the meringue is stiff and glossy.
- Beat in the flavoring.
- Pile the meringue onto a pie filling, carefully sealing the meringue to the edge of the crust.
- Bake at 400°F for 8 to 10 minutes, or until golden brown.
- Let cool before serving.
Note
For the best volume, use room temperature egg whites and make sure your mixing bowl and beaters are completely free of any grease or oil.
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