Meringue for Pies
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
Instructions
- Beat egg whites and cream of tartar until foamy.
- Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat.
- Add vanilla.
- Heap meringue onto the hot pie filling; spread over filling, carefully sealing meringue to the edge of the crust to prevent shrinking or weeping.
- Bake about 10 minutes or until a delicate brown.
- Place the pie away from drafts, on a rack to cool.
Notes
8-Inch Pie
– 2 egg whites
– 1/4 teaspoon cream of tartar
– 1/4 cup sugar
– 1/4 teaspoon vanilla 9-Inch Pie
– 3 egg whites
– 1/4 teaspoon cream of tartar
– 6 tablespoons sugar
– 1/2 teaspoon vanilla 10-inch Pie
– 4 egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup sugar
– 3/4 teaspoon vanilla via Betty Crocker
– 2 egg whites
– 1/4 teaspoon cream of tartar
– 1/4 cup sugar
– 1/4 teaspoon vanilla 9-Inch Pie
– 3 egg whites
– 1/4 teaspoon cream of tartar
– 6 tablespoons sugar
– 1/2 teaspoon vanilla 10-inch Pie
– 4 egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup sugar
– 3/4 teaspoon vanilla via Betty Crocker
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