This conventional soft meringue topping is more quickly made than Meringue I but is not as stable. It is best served the same day it is made. Measure out the meringue ingredients before you embark upon making the filling.Before beginning, please read About Soft Meringue Topping.
In a clean, grease-free glass or metal bowl, beat on medium speed until foamy:
4 large egg whites, at room temperature (4 egg whites yield 1/2 cup)
Add and beat until soft but definite peaks form:
1/4 teaspoon cream of tartar
Very gradually beat in:
1/2 cup sugar, preferably superfine
Beat on high speed until the peaks are stiff and glossy but not dry. Beat in:
1/2 teaspoon vanilla
Immediately spread the meringue over a hot pie filling (or pudding), anchoring it to the edge of the crust (or dish) at all points. Bake as directed in your recipe.
