Meringue Tips

• blend 1 tsp cornstarch with the sugar before beating it with egg whites
  
• add 1/2 tsp baking power to sugar before adding to egg whites for high rise meringue
• adding sugar to egg whites before soft peaks will elongate amount of time it takes to flush and possibly decrease the height
• acid helps stabilize the egg whites by solidifying it...
• most books call for cream of tartar as the stabilizing agent...but can substitute with lemon juice or vinegar (1/8 tsp per egg white)
• eggs easier to substitute when cold, but egg white easier to whip when at room temp...therefore, after separating, place at room temp for 30min before whipping
• egg whites in meringue is usually raw when eaten...problem is just that it weeps

idea:

• what if i solidify the meringue after its been whipped in the refrigerator before putting onto cold pies...therefore it will be same temp as cold pie filling and won't weep???
  

cream of tartar substitute:

Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.

(http://www.wikihow.com/Substitute-Cream-of-Tartar)