TIPS ON MAKING FLUFFY MERINGUE
1. Use large fresh eggs and let the egg whites warm to room temperature before beating them.
2. Spread meringue on pie filling to edges of crust. Then the meringue won’t pull away from the crust as it bakes.
3. Bake meringue at 400 on center rack of oven for 7 to 8 minutes.
4. Meringue should be cooled slowly. A draft causes meringues to shrivel and form little beads of syrup on top.
5. Meringue will not stick to knife, if knife is dipped into water before cutting pie.