Cooking Instructions
- 1
in a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until stiff peaks start to form
- 2
slowly add the sugar while beating and continue to beat until glossy and stiff peaks form, be careful not to over beat
- 3
preheat the oven to 325º
- 4
spread meringue over the chocolate pie, smoothing out to the pastry edges
- 5
with a dull knife, make decorative peaks
- 6
bake until the meringue is golden, about 14 to 15 minutes
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