MERINGUE
A handsome meringue is the final touch of flattery to a beautiful pie. Here is a recipe with 7 success secrets written into it:
3 egg whites
6 tablespoons fine granulated sugar
1 teaspoon lemon juice or ½ teaspoon vanilla
1. Beat egg whites until stiff and dry (better volume is obtained if whites are not too cold).
2. Add sugar gradually—1 tablespoon at a time—beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted.
3. Add flavoring (the meringue should have flavor as well as the filling).
4. Spread meringue lightly over cooled filling in pie shell, making sure it touches pastry rim all around. (This helps prevent shrinkage.)
5. Make graceful swirls or peaks in the meringue with back of tablespoon or spatula.
6. Bake in slow oven (325°F.) 25-30 minutes, or until meringue is firm and delicately browned.
7. Let pie cool on rack away from drafts.