To make a good meringue topping for pies, bake the pie crust and filling, set aside egg whites for 30 minutes then whip them using an electric mixer while slowly adding sugar. Whisk the mixture until firm, glazed peaks appear when lifting the beaters. Cover the hot pie filling with the meringue; spread up to the edges to prevent the topping from shrinking. Bake, refrigerate and serve.
Once the pie crust and filling are ready, start making the meringue by separating the egg yolks and whites, and set aside the egg whites at room temperature. After 30 minutes, whip together the egg whites with vanilla and cream of tartar using an electric mixer set to medium speed. When soft peaks appear, begin adding 1 tablespoon of sugar at a time with the mixer set on high speed.
Stop beating when the sugar fully dissolves, and the mixture feels smooth when rubbing it between the fingers. Smear the meringue on the pie while the filling is hot, allowing the meringue to cook from below and preventing weeping. Design the meringue topping with curly peaks by creating swirls with a spoon.
Bake the pie until the meringue turns golden brown, and leave it to cool on a wire rack. After one hour, transfer the pie to the fridge, and serve after five to six hours.