“I got this recipe from my Mom. So many meringue recipes are a bit skimpy, this recipe gives you the amount of meringue that you really want on top of your pie.” – Calla Ferre
- 6 Egg Whites
- 1/2 Teaspoon Cream of Tartar
- 1/2 Cup Sugar
- Beat egg whites and cream of tartar until foamy. On high speed, beat in sugar 1 Tablespoon at a time until stiff peaks form. Spread over filling, spreading to edge of crust to seal. Swirl into peaks.
- Bake on lower rack at 325 degrees for 25 to 30 minutes (thermometer inserted in meringue will register 140 degrees.) Bake 3 minutes longer. Cool on rack up to 2 hours.
2007 Recipe – Calla Ferre