Meringue Pie Shell
|Egg whites||3 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract/1/2 teaspoon almond extract||1 Teaspoon|
Preheat oven to 250° F.
Beat egg whites until foamy; mix in cream of tartar and salt.
Add sugar, 1 tablespoon at a time, beating constantly, then continue to beat at highest speed until glossy and stiff enough to stand straight up when beaters are withdrawn.
Spoon meringue into lightly greased 9" piepan, then spread with the back of a spoon to cover bottom and sides but not the rim; make sides a little thicker than the bottom and 1/2"-3/4" higher than rim of pan.
Bake 1 hour until creamy white and firm, turn oven off and let meringue dry in oven without opening door until oven cools.
Shell is now ready to fill as desired.