Meringue for 9 inch pie
Add salt to egg whites, and beat until rounded peaks are formed.
Add sugar very gradually, about 1 tablespoon at a time, continuing to beat after each addition.
After all sugar has been beaten in, continue beating until mixture is stiff but still glossy.
Beat in vanilla.
Pile meringue on top of pie filling that has been allowed to cool completely.
Spread meringue right to the pastry edge.
Do not leave any space between meringue and rim; otherwise topping may shrink or "weep." Swirl into crests or peaks for attractive effect.
Put pie into preheated 375°F. oven, and bake for 10-12 minutes until meringue is delicately browned.
Let pie cool at room temperature away from drafts.
To cut meringue topping easily, dip sharp thin knife in water or butter before inserting.
Or sprinkle raw meringue lightly with sugar before baking.
Note: Do not bake meringue on instant pudding- or pie-mix fillings.
Vary your meringue flavoring according to filling being used; for lemon pie substitute lemon juice for vanilla.