This recipe yields an extraordinarily lofty topping. You may halve the recipe for a meringue with less volume. Either way, be sure to spread meringue until it completely covers the filling to prevent shrinking or “weeping.”

　　

Ingredients

Makes enough for one 9-inch pie

　　8 large egg whites

　　1/4 teaspoon cream of tartar

　　3/4 cup sugar

　　1/2 teaspoon pure vanilla extract

　　

Step 1

With an electric mixer on medium speed, whisk egg whites and cream of tartar until foamy. Gradually add sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla.

　　

Step 2

Spoon meringue onto surface of the pie until it reaches the crust, then use an offset spatula to create a swirling pattern.

　　

Step 3

If desired, use a kitchen torch to toast the meringue, moving flame back and forth until evenly browned. Or brown the meringue under the broiler, but keep an eye on it—a minute or two is all you need.

　　Martha Stewart's New Pies and Tarts