Perfect Meringue for Topping Pies

Preparation info
    • Difficulty


Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

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For 8" Pie

  • 2 egg whites
  • ¼ tsp. cream of tartar
  • tsp. <


  • Have egg whites at room temperature to obtain greatest volume. Place them in a medium bowl with cream of tartar, salt and vanilla.
  • Beat with electric or hand beater, at medium speed, until entire mixture is frothy. Do not beat until eggs stiffen.
  • Add sugar, a little at a time, beating well after each addition. Do not under beat. Beat until sugar dissolv