Cooking Tips: Meringues

1. To make good meringue, always let the egg whites warm up to room temperature (65º-75ºF) before beating. Also, add 1tsp. water for each egg white to increase the volume and make the meringue more tender. Or add a pinch or two of baking powder to egg whites before beating for maximum volume.
2. When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters. Whites will not beat up to full volume or stiffness if any yolk or bit of fat gets into the bowl.
3. Always spread meringue all the way to the edge of the pie crust to prevent shrinking and watery edges.
4. If you turn off the oven and open the door slightly when the meringue is just perfectly brown, the pie cools slowly and prevents the meringue from cracking or splitting.
5. Add a pinch of cream of tartar to egg whites while beating to avoid sticky meringue.