Swiss Meringue

This is great if you want to try piping the meringue.  It has a slight crust on it so there's a slight crispness on the outside.

1 cup egg whites

2 cups sugar

1/2 teaspoon vanilla

Pinch salt

Whisk together egg whites, sugar, and salt in a metal or glass bowl.  Place the bowl over a pan of simmering water (this is like a double boiler).  Stir the mixture until all the sugar is melted into the eggs (you can test by rubbing some between your fingers…when there’s no grainy feeling, then it’s ready).  This should take about 3-5 minutes.

Remove from heat.  Add vanilla.  Beat on high speed until it is thick and glossy and the bowl is just warmer than room temperature.  This should take about 8 minutes.

Pipe onto pie.  Bake at 350 until it just starts to turn golden.