Hello Karen -- M.Stewart recently demonstrated this for topping a coconut cream pie. She briefly ran it under the broiler just until lightly colored, not crisp. This may help solve your problem.

SWISS MERINGUE

Makes 4 cups
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.

4 large egg whites at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.