Meringue for Pies
1st February 2007
3 egg whites
1/4 teaspoon cream ot tartar
6 tablespoons sugar
1/2 teaspoon vanilla
In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)
Beat in vanilla.
Spread meringue over hot pie filling, starting with small amounts at edges and sealing to crust all around.
Cover pie with remaining meringue, spreading evenly in attractive swirls.
Bake in preheated 350°F oven until peaks are lightly browned, about 12 to 15 minutes.
Cool at room temperature.
Refrigerate until serving.
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