Meringue

Aunt Barb

Ingredients

• 12 medium egg whites (see note)
• 1/4 heaping tsp cream of tartar
• 2 cups powdered sugar

Instructions

Preheat oven to 400°. Separate yolks from the whites, being careful not to drip any yolks in the whites or they won't beat up. Put in a completely smooth bowl (not plastic). Add the cream of tartar and beat until stiff using an electric mixer on high speed continually.

Add the powdered sugar and beat until it forms soft peaks.

Using a spatula, spread a layer of meringue, about 1/4 inch at a time, onto the pie. Make a good seal over the filling. Spread until mounds as it stands or bakes. Repeatedly spread the meringue with the spatula until golden brown. Makes enough for one 10-inch pie. Do not double recipe.

Large eggs make poor meringue. Small eggs do not necessarily have less egg white and are preferable to large if you can't get medium.

I cut this recipe out of the paper many years ago. It came from a lady.