Meringe
3 egg whites and 1/4 tsp cream of tartar...whisk till stiff peak forms.
Once stiff peaks are formed, slowly add 1/4 c sugar slowly till thoroughly blended.
Meringe is now ready to apply to top of dessert...if it is a hot pie be sure to cool before applying and touch all the edges of pie to keep it adhered.
You can use a torch or a broiler to brown the meringe if desired...keep refridgerated...enjoy !
Thanks to Trisha Yearwood for this recipe.
