2 egg whites
1 c. sugar
1/2 c. fruit juice (any kind on hand; peach, fruit cocktail, pineapple, etc.)

Chill bowl and beaters. Make sure juice is cold. Beat egg whites, juice and sugar on high. Longer you beat the thicker the meringue. Keep refrigerated.

For coconut pie I toast coconut in oven and sprinkle on top of meringue. Do not bake.

Can be used on desserts or pies and can be piled up high on pies and holds its shape good!