Kitchen Tip: Meringue Pie Topping

Meringue is an alternative to crust for topping a pie. It covers the pie filling in the same manner as the top crust of a pie and it adds it's own flavor to the pie.

Separate 3 eggs whites from the yolks when the eggs are still cold. Then allow the egg whites to become room temperature before starting to beat them.   When eggs whites are room temperature, begin by whipping the whites to a soft peak.
Add a pinch of salt and 6 tablespoons of powdered sugar. Add sugar gradually, 1 or 2 tablespoons at a time while beating continuously.
Beat until sugar is dissolved and meringue appears glossy and forms stiff peaks.
Add ¼ tsp. of cream of tartar and beat just enough to mix thoroughly. Do not over beat.
To check to see if the sugar is completely dissolved, rub a little of the meringue between your fingers. If sugar is dissolved it will feel smooth and not be gritty.

	Spread the meringue over the top of hot pie filling, making sure it is spread so that it is touching the crust around all the edges.
	With the back of the spoon, swirl the meringue and pull up to form decorative peaks in the meringue.
	Bake the meringue at 350° F for approximately 15 minutes or until it is lightly browned. Watch carefully so that it does not brown too quickly.