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Swiss Style Meringue Topping

(8-inch pie)
4 egg whites (1/2 cup)
6 tablespoons sugar
l/8 teaspoon salt

(9-inch pie)
5 egg whites (2/3 cup)
8 tablespoons sugar
1/4 teaspoon salt

(10-inch pie)
6 egg whites (3/4 cup)
10 tablespoons sugar
l/4 teaspoon salt

Combine the egg whites, sugar, and salt in a large electric mixer
bowl or in a nonplastic bowl if using a hand-held beater. Place
over a pan of barely simmering water and stir briskly until the
mixture is slightly warm to your finger. Test after 15 seconds: if
it feels faintly warm and the sugar has disolved remove from the
pan and place on the standing electric mixer if using one (If the
mixture does not feel as described, continue to stir over the pan
a little longer.) Beat at high speed until the meringue forms and
holds a peak, about 1 1/2 minutes. Don't overbeat or the meringue
will be hard to spread.

Spread the meringue over the pie filling, touching the edges of
the crust all around and making peaks and deep swirls with the back
of the spoon.

Turn on the broiler and place the pie under the broiling element
Don't leave it for a moment-the browning takes only a few seconds.
The meringue should be lightly browned but don't overdo it; there
should be just a few golden streaks on the meringue peaks to give
the topping a lovely finished look.


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