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Quote:

Originally Posted by illinois (Post 4693487)

At restaurants they have these humongous meringues that are taller than the filling. How do they do that? I have a recipe to add a cooked cornstarch mixture to the whipped egg whites and this keeps it from weeping but it doesn't seem to make the meringue any taller. I'd like to do a cream pie senseation for Thanksgiving. Any suggestions?

A lot of professional bakers use meringue powder. It is dried egg whites and you add water, You can find it at a cake decorating supply.

Another pointer--egg whites set up better at room temp. So don't try to beat egg whites right out of the fridge. Hope this helps.

The cooked cornstarch mixture works for me.