Meringue Pie Topping

Preparation info

  • Topping for a

    9 inch

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 egg whites
  • Pinch of salt
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 teaspoon flavoring, such as vanilla extract


    1. Preheat oven to hot (425°F.).

    2. Beat the egg whites with the salt until light and frothy. Add the cream of tartar and continue to beat until the whites are stiff enough to hold in peaks.

    3. Beat in the sugar, one tablespoon at a time, until meringue is stiff and glossy. No grains of sugar should be felt when a small amount of the mixture is rubbed between the fingers.

    4. Pile the meringue lightly on cooled pie filling, spreading the meringue until it touches the edges of the pastry to prevent the meringue from shrinking. Bake for five to six minutes, until the top is brown.

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