Follow these pointers - and avoid baking on a damp, humid day - for meringue success.

Add cornstarch to the egg whites.
Dissolve the cornstarch in water and cook it for 30 seconds until it's very thick. For easy blending, add the warm mixture to the egg whites when they're at the soft-peak stage.

Put the meringue over a hot filling.
This cooks the meringue from the bottom up, ensuring it cooks all the way through. If the filling is cool, the meringue may not cook completely and may weep (moisture collects between the filling and the meringue).

Completely cover the filling with meringue.
Make sure you sprend the meringue so that it touches the crust without any gaps. This prevents separation and shrinking during baking. Spread about half the meringue over the entire top; then spread the other half.

Bake just until done.
The meringue should be light brown, dry and cooked to 160 degrees. Overbaking results in beads of moisture forming on the surface and a tough texture.

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by Janice Cole, food editor of Cooking Pleasures Magaizine.