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Gather the ingredients.
In a mixing bowl–preferably stainless steel or glass–beat the 3 large egg whites and a pinch of salt using the low speed of an electric mixer until they are frothy.
Add ¼ teaspoon cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.
With the mixer running, add 6 tablespoons sugar , a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.
Continue beating until the peaks are firm but still glossy. Add ½ teaspoon vanilla extract .
Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.
Bake at 350 F/180 C/Gas Mark 4 for about 15 minutes (or 12 minutes for 2 egg whites). Serve and enjoy.