Meringue Topping

Directions

1. 1
   preheat the oven to 325* --
2. 2
   in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
3. 3
   gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
4. 4
   just before beating is completed sprinkle in the cornstarch --
5. 5
   the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
6. 6
   spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
7. 7
   clear over the edge of the crust.
8. 8
   swoop the meringue into attractive peaks.
9. 9
   bake for 15-18 minutes or until the peaks are golden brown.
10. 10
    cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.