Meringue Pie/Cake Topping

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Ingredients

• 2 Jumbo eggs (separate yolks from egg whites)
• 1/4 teaspoon Cream of Tarter
• 1/4 cup granulated sugar

Preparation

Step 1

Preheat oven to 400 degrees F.
Beat 2 Jumbo egg whites and cream of tarter with electric mixer until soft peaks form.
Gradually add 1/4 cup sugar
Beat at high speed until sugar is dissolved and stiff, glossy peaks form.

Immediately spread meringue over hot pie filling (or cake).
Be sure to seal the meringue to the edge of the pie (or cake).

Bake 5 to 7 minutes or until peaks turn golden (not black or burned).

Notes:

I have had failures and successes as I make meringue.
Always start with a cool and clean mixing bowl and beaters
When separating eggs, DO NOT ALLOW any egg yolk to get into the whites. Not even a smidgeon of egg yolk. If you do, you can beat and beat and beat the mixture and it will not form peaks. If this happens, start over again.

I have not tried this, but someone suggested I use refrigerated egg whites instead of separating my own eggs. Good thought.