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Recipe(tried): Swiss Meringue - I will give you my secret trick from my secret trick bag.

Desserts - Pies and Tarts
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.
MsgID: 1416673
Shared by: CASS - LAS VEGAS
In reply to: Thank You: Lemon Meringue Pie-Marie Callender's
Board: Copycat Recipe Requests at Recipelink.com
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