Makes Enough To Top An 11” Tart
3 Large Egg Whites, Room Temperature
¼ Teaspoon Cream of Tartar
Pinch of Fine Sea Salt
1 1/3 Cup Sugar
1/3 Cup Water
You have to do the two steps to this recipe simultaneously. Have a standing mixer ready to go along side your stove. You will also need a candy thermometer.
In the bowl of an electric mixer fitted with the wire whisk beat the egg whites on medium speed to break up the whites. Add the cream of tartar and the salt and beat at high speed until stiff peaks form, not dry peaks.
At the same time bring the water and sugar to a boil over high heat, swirling the pan in the beginning to help dissolve the sugar. Do not stir with a spoon. Once it begins to boil, cover the pan with a lid for a minute or two to help dissolve the sugar crystals that form on the side of the pan. Do this instead of washing the crystals down with a brush. Remove the lid and boil the sugar/water mixture until it reaches 238° on the candy thermometer. As soon as it reaches 238° quickly pour the mixture into a 4 cup measuring cup (don’t burn yourself).
With the mixer on low, slowly add the syrup in a slow and steady stream to the egg whites. When all of the syrup is in, turn the mixer on high and beat until the meringue is cool. This will take about 10 minutes.
Place some of the meringue in a pastry bag fitted with a French tip or star tip and decoratively pipe the meringue onto the pie or tart. Completely fill in the top of the pie or tart. After the meringue is piped onto the pie or tart, torch it with your blow torch to give it a little brown color. This also sets the meringue. If you don’t have a blow torch (mine is industrial size) put the pie or tart under the broiler about 6 inches below the heat source. Stand there and watch it turn a light brown color. Don’t take your eyes off of it for it will surely burn. It will take only a minute or two to brown under the broiler.
Refrigerate the pie or tart for several hours before serving.
