Mile High Meringue - cooking recipe

Ingredients

3 egg whites for 1 (9-inch) pie shell
1/8 tsp. cream of tartar (for each egg white used)
2 Tbsp. sugar (for each egg white used)
1 tsp. vanilla

Preparation

Choose a dry, hot humid, day to make meringue.
Use only metal or glass bowls.
Plastic bowls can have a greasy film that can prevent foaming.
Separate the eggs carefully.
Be sure not even a bit of yolk gets in with the whites, because fat in the yolk can keep the foam from forming.
Separate the eggs while they are cold.
Let egg whites stand at room temperature for about 1/2 an hour after separating.
They will whip to greater volume than if beaten when cold.
Add 1/8 teaspoon cream of tartar for each egg white before beating.
Beat with electric mixer at high speed just until foamy.
Then gradually begin adding sugar, about 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Adding sugar too quickly can keep the foam from forming.