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south east Indiana | Mine is never perfect. It shrinks or weeps or something - but I think the temp of the eggs matter, how stiff you beat before you begin to add sugar, when you add the vanilla and cream of tater. The better brands of sugar dissolve better also I think
To make perfect meringue shills I would eat way to many lemon meringue and chocolate cream pies -
Ok now I want pie :) | |
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meringue help
