And be careful not to get any yoke in it. Pavlovas and pie meringues are two separate situations.
Originally Posted by
Vat
I really don't think you are wanting to dry out your meringue for a pie. Are you sure you beat it into
stiff peaks before applying it to your pie? The meringue has to be really stiff, hold it's shape. After
applying it to the pie, brown in a 350 degrees oven until desired brown color.