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Ingredients
- 2 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 4 tlbs sugar.
Details
Servings 1
Preparation
Step 1
Helpful hit for the best Meringue topping before your start meringue
Use a medium glass or stainless stell mixing bowl, DO NOT USE A PLASTIC BOWL.
Have egg whites at room temperature before beating - they'll whip fluffier.
Beat til soft peaks curl over slightly when beaters are removed.
Gradually add the sugar to beaten egg whites. Beat till stiff and glossy peaks form, peaks stand straight when beater are moves and all sugar is dissolved.
With an electric mixer, beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff and glossy peaks form and till sugar is dissolved. Carefully spread the meringue over hot cooked pie filling.
Seal the meringue to edge of pastry all the way around to the edge of pastry crust. This will help to prevent the meringue from shrinking aware from the edge.
Bake at 350 for 12 to 15 minutes or till meringue is golden. Cool.
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