|
|
Instructions |
|
|
|
Beat whites until frothy. Add cream of tartar and beat until peaks form.
|
|
|
|
Slowly add sugar. Beat until stiff and glossy like satin.
|
|
|
|
Spoon on top of hot filling in pie shell and seal edges.
|
|
|
|
Bake at 300 degrees for about 25 - 30 minutes.
|
|
|
| Serving
Suggestions |
|
|
Low humidity is best weather to make meringue.
|
|
|
Originally Submitted
12/31/2010
|
