Uncooked Meringue

Making a meringue is not the easiest job. The bowl must be totally clean. The egg whites free of yolks. The meringue shouldn’t be overwhipped. The sugar (superfine only) must be added slowly. And the air bubbles can burst, reducing the volume, if you fuss too much over forming the perfect peaks on the pie. There’s a lot that can go wrong, and that’s all before it goes in the oven! And remember, this meringue must be baked because it incorporates raw egg.

Don’t fret. Each step