While the pudding is cooling, beat egg whites with an electric mixer, adding sugar slowly while mixing. Beat until stiff enough to form peaks. Test by lifting beaters from meringue, if it forms peaks then it is ready.
NOTE: You can substitute whipped topping in place of the meringue, but you'll need to let the pudding cool longer so the whipped topping won't melt. (And you'll omit the broiling, if you use the whipped topping instead of meringue.)