Tips for Making Meringue
Since humidity is the most critical factor in making a successful meringue, choose a dry day. Meringues can absorb moisture on a humid day and become limp or sticky.
Separate the eggs while they are still cold from the refrigerator, then allow the egg whites to stand at room temperature for 30 minutes before beating.
For the greatest volume, place whites in a small clean metal or glass mixing bowl. Even a drop of fat from the egg yolk or a film sometimes found on plastic bowls will prevent egg whites from foaming. For this reason, be sure to use clean beaters.
After stiff peaks form, check that the sugar is dissolved. It should feel silky smooth when rubbed between your thumb and index.
Spread the meringue over hot filling to minimize "weeping" (the watery layer between the meringue and filling). Use spreading the meringue. Seal it to the edges of the pastry to prevent shrinkage while baking.
Cool the pie away from drafts on a wire rack at room temperature for 1 hour. Refrigerate for at least 3 hours before cutting and serving. Store leftovers in the refrigerator.