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NON-WEEPING MERINGUE 
1 tbsp. cornstarch
2 tbsp. sugar
1/2 c. water
3 egg whites
Pinch of salt
6 more tbsp. sugar

The secret is to use cornstarch for a non-weeping meringue, but following the procedure is also important. For best results, put a tablespoon of cornstarch, 2 tablespoons sugar, and 1/2 cup water in a small saucepan. Mix and then cook together until clear. Remove from heat.

In a separate bowl, put 3 egg whites and pinch of salt and beat until foamy or standing in peaks. At this point, begin to pour in cornstarch mixture and beat until creamy. Add 6 tablespoons sugar, sprinkling in a spoonful at a time. Again, beat until creamy. Pile atop pie, stretching to touch bottom crust all around and bake at 325 degrees until golden brown.

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