INGREDIENTS:
3 egg whites*
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoon sugar.
DIRECTIONS:
In a small mixer bowl beat the egg whites, vanilla and cream of tartar at
medium speed of an
electric mixter about 1 minute or till soft peaks form.
Grdually add the sugar, about 1 tablespoon at a time, beating at high speed
of electric mixture about
4 minutes more or till mixture forms stiff, glossy peaks and sugar is
dissolved. Immediately spread meringue
over pie, carefully sealing to edge of pastry to prevent shrinkage.
Bake as directed in individual pie recipe.
*NOTE:
While the 3 egg white recipe makes an adequate amount of meringue,
you can use the extra egg white from
a 4 egg yolk pie for a more generous meringue. Follow the directions above,
except use 4 egg whites, 1 teaspoon
vanilla, 1/2 teaspoon cream of tartar and 1/2 cup sugar. It may be necessary
to beat the mixture slightly longer
to achieve the proper consistency.