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Wednesday, December 30, 2009

Perfect Meringue

I love meringue. I've probably made at least 4 chocolate meringue pies in the past 2 weeks and have turned several non-meringue pie eaters into meringue lovers.

Perfect Meringue
4 egg whites (at least, more if extra high meringue is wanted), room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/4 cup of sugar
Preheat oven to 325 degrees.
Add cream of tartar and vanilla to egg whites. With an electric mixer, beat on high until soft peaks form. Slowly add sugar and continue to beat on high until stiff peaks form. Spread over pie making sure that meringue is spread evenly and touches pie crust all the way around. Using a spoon or small spatula make high peaks. Bake until golden, usually around 12 minutes.