Meringue
Ingredients
- 3 egg whites, at room temperature
- 1/4 tsp. table salt
- 1/2 tsp. pure vanilla extract
- 6 Tbs. granulated sugar
- Cream of Tartar, if necessary
Directions
One of the secrets to successful meringue is to start it in a cool oven. The bowl you whip the egg whites in must be immaculately clean and dry. Some use only a copper bowl as it is said to increase the volume of the meringue. Egg whites must be at room temperature.
Turn oven to 325 degrees. Add salt and vanilla to the egg whites. Beat until they form rounded peaks. (Do not over beat) Add sugar in 1 Tbs. portions, beating well after each. When all sugar is added, beat until just stiff and glossy but not dry. If desired, you may add a bit of Cream of Tartar to help "hold" the meringue. Pile meringue around cooled 9" pie, around the edges and close together close to edge of pie. Leave no spaces. Meringue is less likely to shrink. Bake until lightly browned.
