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Nancy2

wrote:
> I made a lemon meringue pie today. I couldn't get the meringue part to
> make soft peaks, like the recipe calls for. The last time I made a
> pie, I think I overbeat the egg whites, because there were little clear

The "clear dots" is undissolved sugar. You need to add the sugar very
slowly and make sure that the meringue isn't gritty. (Test by rubbing
a bit between your fingers.) One way to do this is to beat at a low
speed until the egg whites start to get frothy, and then start adding
the sugar. That way, the meringue won't get too stiff before you're
done, but the sugar will dissolve.

I've started using powdered sugar, because it dissolves faster and
keeps the meringue intact instead of breaking down when it's in the
fridge for a day or so.

I make my meringue somewhere between soft peaks and stiff peaks. It's
easier to pile up and work with, I think.

N.