"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for MERINGUE FOR PIES, by Rene Fite, is from The Fite Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 egg whites at room temperature 1/2 t. cream of tartar 1 t. vanilla 1/2 c. sugar
Beat whites, vanilla and cream of tartar until soft peaks form. Slowly add sugar, beating constantly. After sugar is added, beat 4 minutes more. Spread on pie filling and bake at 350 degrees for 10 minutes or until meringue is golden brown.
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