Meringue

>> Tuesday, May 11, 2010

Meringue (for pie)
3 egg whites
1/4 tsp. cream of tartar
4 Tbsp. sugar
1/2 tsp. flavoring (opt.)

Beat whites until frothy, add cream of tartar and beat.  Gradually beat in sugar a little at a time.  Continue beating until stiff and glossy.  Pile meringue onto hot pie filling, being careful to  seal the meringue onto the edge of the crust to prevent shrinking. Swirl or pull up points for a decorative top.  Bake until delicately browned at 400 for 5-8 min.
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