Mother’s Meringue
Joan Anderson, La Crosse, WI

The following information was passed on to me from my mother on Meringue: “To make pie meringues light and fluffy, add a little baking powder with the sugar. Do not add the sugar until the egg whites have been beaten stiff, but not dry. Add the sugar gradually. To bake meringue pies, use a slow oven, 300 degrees, for about 20 minutes. If beads form on top, too much sugar has been added, or sugar has not been well beaten in. If frothy, it contains too little sugar. If it runs, the oven was too hot. If it shrinks, the meringue was not extended to the edge of the shell or baked in too hot of an oven.”

3 egg whites, room temperature 1/2 tsp. vanilla 1/4 tsp. cream of tartar 6 Tbsp. sugar

Beat egg whites with vanilla until soft peaks form. Whites will whip fluffier if they are at room temperature. Gradually add sugar and baking powder, beating until stiff and glossy and all sugar is dissolved. Spread meringue over filling (at room temperature), sealing meringue to edges of pastry all around. Bake at 300 degrees for 15–20 minutes or until peaks of meringue are golden brown.