Meringue for Pies

3 egg whites
1/3 cup granulated sugar
dash cream of tartar
dash salt

In a deep mixing bowl, beat egg whites with cream of tartar and salt on high speed of electric mixer until soft peaks form. Adding sugar 1 tablespoon at a time and beating thoroughly after each addition, continue beating until stiff peaks form and meringue is glossy. Spread over top of pie filling, making sure to "seal" the edges to the pie crust. Broil under medium heat until meringue begins to brown. Immediately remove from oven and place in refrigerator to chill completely.

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