Meringue Pie Topping

1. 1

   Preheat the oven to 425F.

2. 2

   Beat the egg whites with the salt until light and frothy.

3. 3

   Add the cream of tartar and continue to beat until the whites are stiff enough to hold in peaks.

4. 4

   Add the vanilla extract and beat in the sugar, 1 tablespoon at a time, until meringue is stiff and glossy.

5. 5

   No grains of sugar should be felt when a small amount of the mixture is rubbed between the fingers.

6. 6

   Pile the meringue lightly on cooled pie filling, spreading the meringue until it touches the edges of the pastry to prevent the meringue from shrinking.

7. 7

   Bake for 5 to 6 minutes, until the top is brown.

No nutritional information available.

No additional tips available.