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

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time, then vanilla. Continue beating until stiff and glossy. Pile meringue onto pie filling, being careful to seal meringue onto edge of crust to prevent shrinking. If the filling is exposed to the heat (not entirely covered), it may weep. Swirl or pull up points for decorating top. Bake until brown. Cool gradually in a slightly warm place, away from draft (a chill makes the meringue fall).

Note: this makes a very light and fluffy meringue easy to cut through. Remember: too long baking and incomplete blending in of sugar causes "weeping".