The Vintage Chiffon Cake Site

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Frostings/Icings, etc.

Meringue Topping

Beat until frothy
throughout . . . . . . .
3 egg whites
1/4 tsp. cream of tartar
Gradually beat in . . . 3/4 cup sugar
Continue beating until mixture is stiff enough to hold
peaks that do not curl when beater is slowly withdrawn
and inverted. Bake 8 to 10 minutes
in moderately hot oven (400°), or until delicately
browned.

Note: Makes enough for Large Cake.

Source: Google Images