Unbaked Meringue

1. 1

   Combine sugar, syrup, water, cream of tartar, and salt in a medium-size heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar dissolves. Remove from heat.

2. 2

   Beat egg whites (at room temperature) in a medium glass or metal mixing bowl until foamy. While beating at medium speed of an electric mixer, slowly pour hot syrup mixture in a thin stream over egg whites. Turn mixer to high speed; beat until stiff peaks form and meringue is thick enough to spread.

3. 3

   Spread meringue immediately over pie filling, carefully sealing to edge of pastry.

* Per serving · 4 servings · Values may vary.

No additional tips available.