meringue ( ) n. A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown.
So here's what you need:
3/4 cup water
1/4 cup + 2 tbsp sugar
1 tbsp cornstarch
3 egg whites, at room temperature
dash of salt
1 tsp vanilla extract
In a small saucepan, combine water, sugar and cornstarch. Stir until blended. Place over medium heat and cook, stirring constantly until transparent and thickened. You will really notice that the mixture will become clear, because it will start out white. Make sure to stir, stir, stir!
In a large mixing bowl, combine 3 egg whites and a dash of salt. Beat with electric mixer until frothy (like foam), then mix in the vanilla, DO NOT OVER MIX.
Continue beating while gradually pouring cooked syrup into egg whites. Beat 3 minutes, or until stiff. DO NOT OVER BEAT! Betty said to just aim for 3 minutes.
Spread over the top of a cream pie and bake at 425F for 5-8 minutes. I suggest you to continuously watch the pie as it browns to see if it browns evenly, maybe you will have to change the position of the pie to make sure it doesn't burn.