Today, I am going to show you how to make a meringue topping. To make meringue, we need to only use the whites of the eggs, so begin by separating three egg whites from the yolks. It is important to have the egg whites at room temperature, so if you have not begun with eggs that are at room temperature, then let your egg whites sit out. Once your egg whites are at room temperature, start whipping them until soft peaks form. You know you have reached soft peaks when you pull the beaters up out of the egg whites, and the peaks just barely fold over. Next, add a pinch of salt, and gradually add in six tablespoons of powdered sugar. Once you have all the powdered sugar dissolved and your meringue has started to form stiff peaks, check your peaks by pulling your beater up and that peak should hold its shape. At that point, go ahead and add one-quarter teaspoon of cream of tarter and just blend until well mixed. Try not to over beat them, because the eggs will start to separate. Once you have finished whipping the meringue, spread it over the top of your pie, all the way across the top until it touches the edges of the crust. Once you have your meringue spread across the pie, take the back of a regular spoon and make decorative peaks on the meringue. To bake your meringue, place it in a 350 degree preheated oven for approximately 15 minutes or until the peaks start to brown. Watch it carefully, because it burns easily. Once you have removed the meringue from the oven, allow it to cool, and it is ready to enjoy. For more great cooking information, visit RecipeTips.com.