2 egg whites
1 tsp. cream of tartar
1/2 c. sugar (scant)

Whip egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating well after each addition. When all the sugar has been incorporated into egg whites, the mixture should be glossy and fairly stiff. With a spatula, spread egg whites onto a "buttered" 9 inch pie plate. Bake in oven, preheated to 325 degrees, for 1 hour. Meringue should feel dry when done. If it feels sticky, bake it another 10 minutes. Turn off oven but leave meringue in oven. Cool in oven for several hours. Fill with fruit or other desired filling.