Great advice, especially the recommendation to use extra fine sugar. I tried for the first 20 years of my marriage to make the perfect meringue to top my pies, nothing I tried made them consistently good. Then my mother in law gave me an old family recipe for meringue. You put the sugar, some corn starch, a pinch if salt and water into a small sauce pan and cook until the mixture is thickened. Beat the egg whites to soft peak, then start streaming the sugar mixture into the meringue until you get stiff peaks. This makes the most fluffy, yet stable meringue ever, it never bleeds or collapses, it's virtually a never fail recipe. As for using room temp eggs versus straight from the fridge, I almost never bring the eggs to room temp, and never have a problem.

• Reply