Nothin' better on a hot summer afternoon than a slice of cold pie… And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard.
Unfortunately, mine haven't been turning out that way. They bake up nicely, but fall within a half hour of baking.
I whip egg whites mixed with 1/8 tsp cream of tartar (per egg) until they reach soft peaks, then mix in 1 tablespoon of sugar (per egg) while continuing to beat until it gets stiff – then spread over the hot pie filling and bake for 10-15 minutes at 400F. Topping doubles in size, then falls as it cools, ending somewhat less impressive than it started.