Pie Meringue

3 egg whites

¼ teaspoon cream of tartar

6 Tablespoon Sugar

½ teaspoon Vanilla flavoring

2 egg whites

¼ teaspoon cream of tartar

¼ Cup Sugar

¼ teaspoon Vanilla flavoring

① Beat egg whites with cream of tartar until frothy.

② Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved.

③ Beat in vanilla.

④ Pile meringue onto hot pie filling. Being careful to seal the meringue onto the edge of crust to prevent shrinking and weeping.

⑤ Swirl or pull up points for decorative top.

⑥ Bake at 400° until delicately browned, 5 to 6 minutes.

To cut meringue pie neatly, dip sharp knife into water, either warm or cold; shake off any excess drops; cut. Repeat the process between cuts