502042 Sun Mar 23 17:12:06 -0700 2008 3 31 Home Cooking 0 3520368 I just made lemon meringue pies. I doubled the meringue hoping to get mile high meringue___but sadly that was not what i ended up with. The pies looked beautiful just out of the oven, but when they cooled the meringue separated from the crust and the height dropped. Anyone willing to share the secret to mile high meringue? Maybe meringue powder? Sun Mar 23 17:12:06 -0700 2008 172269 cookitallmom 1 3520470 One thing when you make a pie covered with meringue, you have to make sure you seal the meringue completely around the crust. that way it won`t seperate on you. I had to learn the hard way, that is my ex-wifes favorite pie and I would only make on special occasions, but I finally got I had made a lemon meringue pie with the meringue 5 inches high, she dearly love it. I made it from scratch, I got the lemons from one of my neighbors tree. Sun Mar 23 18:00:09 -0700 2008 3520368 50491 bigjimbray 1 3520484 I melt 2-1/2 cups of mini marshmallows and fold them into the meringue. In a saucepan, heat 1 tbs of milk and 2 1/2cups of mini marshmallows, folding with a rubber spatula. When they are melted, pour and gently fold into the meringue. Spread over pie, making sure to cover entire filling and seal to the crust. Sun Mar 23 18:07:08 -0700 2008 3520368 126101 Antilope 1 3520598 As mentioned above, you have to anchor the meringue to the crust. Also, I've seen gelatin and use a corn starch and water thickener to add some re-enforcement to the meringue. DT Sun Mar 23 18:44:36 -0700 2008 3520368 11291 Davwud