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Remove eggs from the refrigerator and separate, as they will separate best cold.
Allow egg whites to reach room temperature to allow them to whip to their fullest.
Preheat oven to 350 degrees.
Pour eggs whites into a spotlessly-clean bowl.
Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form.
Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden.