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Meringue Topping

3egg whites
1ml cream of tartar (1/4 teaspoon)
50g sugar
2.5ml vanilla extract (1/2 teaspoon)

Preheat oven to 175° C (350° F). Place the egg whites in a large, perfectly clean mixing bowl. The egg whites must be completely free of yolk. Beat until foamy, then add the cream of tartar. Beat until nearly stiff, then gradually beat in the sugar followed by the vanilla extract. Do not over beat. Spread over a 23 cm pie (if possible while the filling is still very hot), being careful to seal the edges with the pie crust, then bake for 10 to 15 minutes.



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