½ cup + 1tablespoonsuperfine sugar. (To make superfine sugar, place in food processor fitted with metal blade and process a few minutes until fine.)(115 grams)
1cuppowdered sugar, lightly spooned(115 grams)
Instructions
Preheat oven to 200° F.
Place egg whites in mixer bowl. Beat until foamy.
Add cream of tartar and beat at medium speed, gradually adding 2 tablespoons of superfine sugar. Beat until soft peaks form when the beater is raised slowly.
Gradually beat in the remaining superfine sugar. Continue beating on high speed until very stiff and glossy.
Sift powdered sugar over mixture. Fold in using slotted skimmer or large rubber spatula.
Place meringue in pastry or plastic bag fitted with ½-inch tube. Starting in the center of a 10-inch pie pan, pipe a spiral coil. Cover the bottom of the pie, then continue piping the sides and upward on the sides until you have the height you want.
Place meringue in oven. Bake 1 hour with opening the oven door. Set the oven to a very low temperature (such as 100° F) or turn it off. Leave the meringue, undisturbed, in the oven for at least 8 hours.
Notes
Adapted from Crisp Meringue Pie Shell or Topping, The Pie and Pastry Bible, Rose Levy Beranbaum.