2 egg whites, at room temperature

½ cup (65 g) icing sugar

With the rack in the middle position, preheat the oven to 325°F (165°C). Generously butter a 9-inch (23 cm) pie plate (see note). Line the bottom with parchment paper and butter.

In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until stiff peaks form.

Spoon the mixture into the prepared pie plate. With a small offset spatula, evenly spread the meringue over the bottom and sides of the plate.

Bake for 45 minutes or until the meringue is golden brown. Let cool.

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