BarbaraC

July 7, 2019 at 9:59am

I'm making a chocolate pie with a Swiss meringue, not a French. I know with the French meringue you are to add the meringue while the pie filling is still very hot. But I can't find anywhere about using a Swiss meringue. Should the pie filling be hot or room temperature when adding a Swiss meringue? Thanks for the help!
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