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SUBMITTED BY: Jackie Smith
This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells.
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Whether making meringue cookies, a pie, or a crisp base for Pavlova, you'll find great tips and techniques in our Advice article.
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