I would like to put Italian Meringue on a cream pie like Butterscotch after the pie has cooled of course. Then brown the meringue just a little under the broiler for color. Do you think that would work ok? I am concerned about weeping. How could I make the meringue a little thicker or tighter? Would the meringue be safe to leave on the counter or in the frig? Thank you and Hugs for all your hard work! This sounds wonderful for a butterscotch pie! You can add about 1 tsp cornstarch per 4 egg whites to stabilize the meringue. I hope this is helpful. ~Amy If you're doing an Italian meringue you'll be cooking the sugar and it will be thoroughly dissolved, so that should keep things from weeping (undissolved sugar will take up water). Stir in a teaspoon of cornstarch to the sugar you rain into the egg whites when you're whipping them (before the syrup is added). That make the meringue a little tighter and give you some weeping insurance. Susan

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