How to Stiffen Meringue for Chocolate Cream Pie?

Had no trouble making a lemon meringue pie the other day. I use a stand mixer but a hand mixer and stainless or glass bowl will work. It's best if egg whites are room temp. Beat on med high until egg whites are foamy. I don't use cream of tarter to stabilize the eggs. For 4 egg whites I just add a pinch of salt and an 1/8th tsp of lemon juice when the wires are foamy. Up the mixer to high. Once you have soft peaks beat in a 1/2 cup sugar slowly. Then finish beating to stiff peaks. Top pie and bake...350 for 20 minutes and the meringue should be nicely brown. You may have to pre bake the filling depending on the recipe.

Geezum, the brain is farting a bit, but a spice that is white called tartar or similar(look on the spice aisle with the McCormicks stuff in a can) added to the egg whites stiffens them up, it only takes a little bit of the stuff.

It's best to have room temp egg whites and a cold mixing bowl. Regardless u just have to mix that shite. It took me 40 minutes to get stiff peaks this morning because my wife didn't adhere to the first part.