- 3 egg whites
- Pinch of salt
- ¼ teaspoon cream of tartar
- 1 teaspoon flavoring, such as vanilla extract
- 6 tablespoons sugar
- Preheat the oven to 425°F.
- 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.
- Add the vanilla extract and beat in the sugar, 1 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.
- 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 5 to 6 minutes, until the top is brown.