Perfect Meringue, for Topping Pies

By: Karleen Stevens

Ingredients for a 9″ Pie:
2 egg whites
¼ t. cream of tartar
½ t. salt
¼ t. vanilla
¼ c. sugar

Directions:
Have the egg whites at room temperature to obtain the greatest volume. Place them in a medium sized bowl and add the cream of tartar, salt and vanilla. Beat it with an electric or a hand mixer at medium speed, until the entire mixture is frothy but not stiff. Add the sugar a little at a time, beating it well after each addition. Do not under beat. Beat it until the sugar is dissolved, to help prevent beading (those brown syrup drops on top). To test it, rub some of the meringue between your fingers to see if it’s still grainy. Continue to beat it until it’s stiff and pointed peaks form when you lift the beaters.