Instructions: Use a stainless steel or glass bowl to beat the egg whites. Aluminum bowls will turn the egg whites gray, and copper-lined bowls will turn the egg whites green.

The mixing bowl and beaters must be completely grease-free.

Carefully separate the egg whites from the yolks. (They separate best when eggs are cold).

Egg whites should be at room temperature when beaten. This will increase the volume, making a higher, more impressive meringue.

Add the sugar gradually and continue beating until the sugar is completely dissolved. To determine if the sugar is dissolved, rub a small amount between your fingers to make sure it feels somooth and there is no grittiness.

Refrigerate meringue pies after 1 hour of cooling. Insert toothpicks halfway into the pie and cover it with plastic wrap. Chill it for 3 to 6 hours; remove the tooth picks before serving. Store any leftover pie in the refrigerator.

For perfect slices of meringue-topped pie, dip the knife in water before cutting. Wipe the knife clean between each slice. Hints from Pillsbury Bake-Off Pies and Desserts. Their Classic Cookbooks

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