Description
Whip up this traditional meringue for pies and other desserts.
Ingredients
- 3 egg whites from large or jumbo eggs, at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Beat the egg whites at high speed with an electric mixer until egg whites are foamy. Continue beating, and with mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Don’t rush; the sugar needs a little time to dissolve. Finally, beat in the vanilla.
- Pile atop pie and seal edges of meringue to the crust to prevent it from shrinking during baking. Bake at 350°F for 12 to 15 minutes, or until lightly browned.
- Makes enough for one pie.
Notes
To minimize “weeping”, spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.
