Thread: Meringue

Wow, I'm new to this site and hit the recipes button immediately. They all look fantastic! I have been having a 'meringue' issue for years on pies and was wondering if anyone knows how to stop them from shrinking and deflating? I've tried cream of tartar and the like. How do the restaurants do it and keep them looking beautiful and full???

Use a copper bowl and always use an extra egg white or two more than is called for.

Don't ask me why, but after some failures, I switched to creating meringue in a copper bowl and adding one sometimes two additional egg whites, and haven't had a problem since.

It's probably just coincidence. The only problem is...I don't believe in coincidence.