This meringue is made with a sugar syrup and is stabilised by cornflour. More durable than most meringues, it can be used to top one lemon meringue pie, or can be piped onto a baking tray to make nests.
I gave this recipe a 2 for sending cooks down the wrong path. You are not looking for your corn starch, water, and sugar to turn into a clear 'syrup'. You are looking for a 'gel' instead. Make sure your mixer is on high when adding the 'gel' in. If you see the consistency get soupy, that means your 'gel' was not thick enough. Apply your 'gel' liberally into your whipped egg whites to keep the airy peaks. Make sure also to whip your egg whites away from your oven and do not try to do a meringue in high humidity or foggy days unless you want soupy results. - 21 Dec 2007 (Review from Allrecipes US | Canada)
Don't know what I did wrong. My "syrup" was thick with no possibility of pouring. I added it in and it did not disperse into the egg white mix, so I ended up with countless tiny lumps-like poorly made gravy. I've looked so long for a great meringue recipe, so will try it again with my next lemon pie. Any hints on what I did wrong would be appreciated. - 23 Jan 2007 (Review from Allrecipes US | Canada)
I have never made meringue that satisfied me as best as this one did. it was perfect. did not shrink, get thin, run or disappear, plus it cut without pulling off of the pie. i will use this recipe from now on. thanks, you made my long time waiting for the perfect recipe worth it. - 30 Nov 2004 (Review from Allrecipes US | Canada)