25 Secrets Every Southern Cook Should Know

16. To get billowy meringue, start with cold eggs; they’re easier to separate. Once the egg whites are separated, let them come to room temperature before beating. 
Be sure to use a clean bowl and beaters—any trace of oil or batter can hinder mile-high peaks. Beat with a mixer at high speed. Add a pinch of cream of tartar to help stabilize the meringue.

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