Preparation:
- To beat and bake a meringue have cold, fresh eggs, beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife.
- Spread on the pie and bake with the oven door open until a rich golden brown.
- Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced.
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