1 egg white, at room temperature

1 pinch cream of tartar

1/4 cup (60 ml) sugar

With the rack in the middle position, preheat the oven to 100 °C (200 °F). Line a baking sheet with parchment paper.

In a bowl, beat the egg white and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Spread the meringue on the baking sheet into a disc the same size as the pie. Bake for about 3 hours or until the meringue is dry. Let cool completely.

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