In a clean and dry bowl, beat egg whites with cream of tartar until foamy. Beat in sugar 1 tablespoon at a time; continue beating until stiff and glossy - meringue should be able to hold a firm peak. Beat in vanilla.
Spoon meringue on top of warm filling, making sure that it completely seals to the crust all the way around. Bake at 400 degrees for 10 minutes until golden brown. Let cool completely before serving, and keep any leftovers refrigerated..
Notes: Successful meringue depends on several things. The egg whites should be at room temperature. Use a glass or stainless steel bowl (not plastic). The bowl should be free of any residue. Even a speck of egg yolk will prevent the whites from whipping. Incorporate the sugar very slowly. And then...be patient! It takes a while. Humidity can also be a factor.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 39.5mg||1 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 39
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