¼ teaspoon cream of tartar
6 tablespoons granulated sugar
½ teaspoon vanilla extract
In a mixing bowl with an electric mixer on high beat the egg whites with the cream of tartar until they are frothy. Gradually beat in the sugar, a little at a time. Continue beating until the whites are stiff and glossy. Do not under beat. Continue to beat until the sugar is dissolved. Beat in the vanilla extract. Pile the meringue onto a hot pie filling. Be careful to seal the meringue onto the edge of the piecrust to prevent shrinking or weeping. Swirl or pull up points for a decorative top. Either preheat the oven to 400° and bake the meringue for 8 to 10 minutes or until delicately brown, or place the pie under the broiler section of the oven for just a short while to allow the meringue to brown.
YIELD: MERINGUE FOR 1 (9-INCH) PIE