I love meringues and bake them often. That is whenever I go home to Kansas where the air is much dryer. I have moved to the South and find that meringues don't work as well down here because the air is too heavy and humid. It takes much longer for the egg whites to beat to stiff peaks. This last weekend I beat egg whites for about 1/2 hour and never did get them to stiff peaks. I usually have no trouble with meringues but this time the air was too humid, it was drizzling outside, and they just wouldn't stand up. I used what I had by turning it into a base for some cherry pie filling. It still looked impressive as a desert but it wasn't the meringue cookies I had wanted. I always use the leftover egg whites to make lemon filling to put inside of your lemon braid bread, or make a lemon pie. That way I get two deserts out of those eggs.

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