3 egg whites, room temperature
6 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. cream of tartar

Beat egg whites until stiff with the 1/4 teaspoon cream of tartar. Add sugar gradually, continue beating until stiff peaks form when egg beater is lifted. Add flavoring. Spread meringue lightly over cooled pie filling. Make sure it touches pastry rim all around (this helps prevent shrinking).