Meringue Tips
Facts on Fluff

Pan size: Copper, stainless-steel or glass bowls work best. Temp: follow baking directions Cooking time: 10 to 15 minutes or until meringue peeks are golden brown.

Fluffy meringue turns regular pies and desserts into mouthwatering masterpieces. For perfect results, follow these need to know tips.
Cooking Directions

Tidbits on Meringue - topped desserts
After removing the meringue topped pie or dessert from the oven, let dessert to cool for 1 hour. After cooling, chill the pie or dessert, uncovered for 3 to 6 hours before serving.

For a longer storage, insert several tooth picks into meringue topping halfway between the center and the edge of the pie. Drape plastic wrap over the toothpicks and chill for up to 2 days. Whipped cream topped pies can be stored for up to 4 hours.

Before cutting each slice from a meringue topped pie or dessert, dip the knife in water and do not dry the knife off. This will prevent meringue from sticking to the knife.

Volume control: Allow egg whites to stand at room temperature for 30 minutes to produce a meringue with volume.

Bowl basics:
Use a large bowl because meringue inflates considerably during beating.
Copper, stainless-steel and glass bowls work best.

Lather up:
Clean all your bowls and utensils with hot soapy water and carefully dry them before you begin. Even a little oil or grease residue will make a meringue flat and unusable.

Perfect peaks:
Once all the sugar has been added to the meringue, continue beating until stiff peaks form when the beaters are removed and the sugar is completely dissolved. Under beating may cause shrinkage during baking.

Moisture maintenance:
Prevent beading, that's the small beads of moisture that seep from the surface of the meringue. Do not over bake the meringue.

No tears: Prevent weeping
That watery layer that forms between the meringue and dessert filling layers, prevent this weeping by spooning the meringue onto the pie or dessert filling when the filling is still HOT. This will help the bottom of the meringue cook at the same rate as the meringue top.