Ah! A beautiful, airy crown for a rich cream or lemon pie. This version of meringue is less complicated than the Italian recipe and provides reliable results.
Baker's sugar has a finer crystalline structure than regular sugar, so it dissolves more easily, which is good. It's available at most grocery stores.
7 large egg whites, at room temperature
¾ c. sugar or “baker’s sugar
1/8 t. salt
1/2 t. vanilla
*If you’re baking at high altitude (over 3,500’), stop beating when soft peaks form.
Make sure all of your meringue-making items are free of all traces of fat. Even a tiny bit of egg yolk, for example, will prevent the egg whites from holding air and becoming fluffy.