This recipe for Meringue (topping for pies), by Esther Popp, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 egg whites 1/3 cup sugar 1/4 tsp cream of tartar
In a small mixer bowl, beat egg whites at high speed until soft peaks form. Gradually add the sugar and cream of tartar and beat until stiff peaks. Spread over filling in pie shell sealing to edges. Bake at 350 degrees for 15 to 20 minutes or until golden. Cool on rack.
I use this recipe for Chocolate, Coconut and Lemon pie.
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