My mother-in-law (Barbara Wright), a wonderful cook, didn't post on my blog, but she sent along her suggestion for mile-high meringue. She told me this once right before I tried the now-infamous Grandmother's Chocolate Pie Christmas Dessert Disaster, but of course, in the haste of the holiday, I didn't listen as well as I should have.
Her secret?
A cook at the restaurant where she worked while she was in college told her to always use a little cream of tartar and three tablespoons of ice water. "That's what makes the mile-high meringue. That's what she called it anyway, and it really was a mile high. It's even higher, of course, if you use more than three eggs."
Next time I get brave enough to make Grandmother's Chocolate Pie, I'll try it and let you know if it works. It probably does. My mother-in-law's pies are always superb.
Does anyone else have other secrets to a great meringue?
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