I've made this recipe several times and it always turns out beautiful.

Combine the 7 egg whites and 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.

Transfer the bowl to the electric mixer fitted with a whisk attachment. Starting on low speed for 1 to 2 minutes and gradually increasing to high speed, beating until stiff, glossy peaks form, about 10 minutes.

Heat the broiler with the rack positioned in lower third of oven. Using a large spatula, pile the meringue onto the center of the pie. Lightly spread the meringue over the pie, spreading the meringue so it touches the edges of the piecrust and sealing well to avoid shrinkage.

Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly.

Transfer pie to a wire rack to cool at least 2 hours.