Meringue topping

In a very small saucepan or heatproof 1 cup measure thoroughly mix: 

1 T cornstarch
1 T Sugar


gradually stir in making a smooth runny paste:

1/3 c water

Bring to a boil over medium heat stirring briskly all the while.

Boil 15 seconds.

Remoce this thick translucent past from the heat and cover with a lid or saucer.

In a clean, grease freeglass or metal bowl, beat on medium speed until foamy:

4 egg whites (1/2 cup), at room temperature

add and beat until soft but definate oeaks form:

1/2 t Vanilla
1/4 t cream of tarter

Very gradually beat in:

1/2 c sugar, preferably superfine

Beat on High speed until peaks are stiff and glossy but not dry.  Reduce the speed to very low and beat the cornstarch mixture in 1 T at a time.  When all the cornstarch is mixed in increase the speed to medium andbeat for 10 seconds.

Immediately spread the meringue over a hot pie filling anchoring it to the  edge of the crust first and then filling in towards the middle.  Bake as directed by your recipe.