Beat chilled egg whites to a stiff,dry froth.
Allow 2 tbsp. sugar for each egg.
Add sugar, 1 tbsp. at a time, beating egg whites constantly until meringue is stiff, but glossy and creamy in consistency.
Flavor, allowing 1/4 tsp. of vanilla to 2 egg-whites.
Arrange on pie or pudding and bake in a slow oven of 300Â° F. for 15 min.