Meringue

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Method

Beat 3 egg whites (fresh or thawed frozen) with ¼ tsp. cream of tartar until frothy; beat in 6 tblsp. sugar, a little at a time. Beat until meringue stands in firm peaks. Spread on frozen filling at once.

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