Meringue

I grew up not liking meringue. My grandma topped her pretty pies with it constantly, but I found it sweet and bland and I avoided it at all costs. When I started making it myself, I became obsessed with the transformation of sugar and egg whites. Maybe it’s the Minnesotan in me, but I find the snowy piles in my mixing bowl beautiful. A bit of salt and a hefty splash of vanilla helps keep this from tasting flat and overly sugary. This recipe can be doubled.