Perfect Meringue For Pies Recipe

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   ["Beat egg whites with cream of tartar till frothy.", "Gradually beat in sugar, a little at a time, then vanilla.", "Continue beating till stiff and glossy.", "Pile meringue onto pie filling, being careful to seal meringue onto edge of crust to prevent shrinking.", "If the filling is exposed to the heat (not entirely covered), it may weep.", "Swirl or possibly pull up points for decorating top.", "Bake till brown.", "Cold gradually in a slightly hot place, away from draft (a refrigeratemakes the meringue fall).", "Note: this makes a very light and fluffy meringue easy to cut through.", "Remember: too long baking and incomplete blending in of sugar causes ""weeping""."]

* Per serving · 4 servings · Values may vary.

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