This meringue will NOT bead, or create a wateriness between the meringue and the custard. In addition, the meringue will stand up for the second day, if the instructions are followed carefully.

3 egg whites
3 tbsp. ice water, or shaved ice
1 tsp. baking powder
6 tbsp. granulated sugar

Place the first 3 above listed ingredients in a medium bowl, and beat vigorously with wire whisk or electric mixer until egg whites are very stiff (test with a fork; if the fork will stand up vertically in the whites, the mixture has been beaten sufficiently). Now, fold in each tablespoons of sugar gradually, and when completed, whip the mixture again until stiff. When covering the pie, make sure that the crust is covered, and bake in a preheated oven, at 425 degrees for at least 5 minutes, and not over 7 minutes. Be careful to watch the baking time for the degree of brownness desired. Cool on wire rack, and refrigerate as usual.