JANE DOER:
Good Morning to you in Calif. As you know my friend doing the Italian maringue is optimum for a cake or pie topping. However, it is a pain in the butt to do. Sooo, do the next best technique which is easier & does away with the sugery element. Do a SWISS Meringue. When heating the whites the sugar melts & not only that but the water content is evaporated hence no weeping as a result. Also my secret is to mix in a Tbls or so of marshmallow creme from the jar & whip that up in your meringue. Let us know of your suceess real soon. If you require how to do a simple Swiss meringue post back. Have a nice day young lady.
~Chef Dunask.