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• 1-1/2 cups sugar
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup water
• 4 egg whites (at room temperature)
• 1/2 teaspoon almond or vanilla extract

Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until mixture reaches 238°F on a candy thermometer (soft ball stage).

Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters). Add the almond extract. Continue beating until stiff peaks form and frosting thickens to desired consistency.

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Note: This recipe makes tons of delicious frosting -- enough for your highest 3-layer cake and then some.

This type frosting is also known as Swiss Meringue. Although more trouble to make than traditional merigue, if you top your pie with this and bake as usual, you will not have to worry about "weeping" or "beading".