Posted On December 22, 2010

Filed under Meringue, Pastry

Comments Dropped 367 responses

FOR RASPBERRY PIE  from Roberta – could also be used for small meringues. yummm

4 egg whites (at room temp)

1 tsp. vanilla

1/8 tsp. cream of tartar

1 cup sifted powdered sugar

or 1 cup less 1 Tbsp. sifted sugar

(Roberta uses regular sugar)

Beat egg whites until foamy.  Add vanilla and cream of tartar.  Add sugar while beating 1 tsp. at time. Beat until mixture forms stiff peaks (do not overbeat). Shape pie shell. Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.