Meringue for Pie
Be sure to use the size bowl called for in your recipe. Copper, stainless-steel and glass bowls work best. Also make sure your electric mixer beaters are clean.
Rub a little of the meringue between your fingers to figure out if the sugar has dissolved. It should feel completely smooth. Underbeaten whites may cause meringue to shrink.
To avoid weeping (the watery layer that forms between the meringue and filling), spoon meringue onto piping hot filling to help the underside of the meringue cook at the same rate as the top surface. Don't under bake your meringue. Let it get golden.
Bake 325 for 15 minutes.