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Instructions |
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Beat egg whites, vanilla and cream of tartar until soft peaks form. (Tips curl over slightly when beaters are removed)
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Gradually add in sugar and beat until stiff and glossy peaks form and sugar is dissolved.
(Grandma D. says you should be able to quickly turn the bowl upside down and the meringue will stay put)
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Spread over hot filling, sealing to edge of pastry.
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Bake at 350 for 12-15 min.
TIP-
To cut, dip knife in water first.
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Originally Submitted
5/30/2010
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