Page 101 - My Cookbook

2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.
WEEP NO MORE
For our meringue, you don’t need a thermometer, but you do need a timer.
1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.
2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.
3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.
4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.
NOTES
MAKING A MERINGUE MOUNTAIN
These tricks guarantee meringue that looks as good as it tastes.
1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.
2. Use the spatula to make dramatic peaks and swirls all over the meringue.