1 pint fresh strawberries, stemmed and sliced thin
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 375°F. Arrange strawberries in an even layer in a 9-inch pie plate.
Whip egg whites in a very clean, perfectly dry bowl with an electric mixer until foamy. Add cream of tartar and beat until peaks form. With mixer running, add sugar in a slow, steady stream. Continue to whip egg whites until peaks are stiff and glossy, but not dry. Be careful not to overwhip whites. Gently fold in vanilla with a rubber spatula (see Tip Strip, left, for more detailed information on making meringue). Carefully spoon meringue over strawberries and gently spread evenly with a rubber spatula, making sure meringue touches edges of pie plate.
Bake until meringue is golden brown and berries are juicy, 10 to 12 minutes. Serve immediately.