I. Stabilized with cornstarch, this meringue topping will not weep, leak, or deflate, even when refrigerated for several days. Since the pie filling should be piping hot when the meringue is applied, measure out the meringue ingredients and prepare the cornstarch paste before embarking on the filling.

Mix thoroughly in a small saucepan:

Gradually stir in, making a smooth, runny paste:

Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove the thick paste from the heat and cover. Prepare:

Beat on high speed until the peaks are very stiff and glossy but not dry. Reduce to the lowest speed and beat in the cornstarch paste 1 tablespoon at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Spread over a hot pie filling (or pudding) and bake as directed in the recipe.

II. This conventional soft meringue topping is more quickly made than version I but is not as stable. It is best served the day it is made. Measure out the meringue ingredients before you start to make the filling.

Prepare:

Spread over the hot filling (or pudding) and bake as directed in the recipe.