A tip when making Meringue is to use a teaspoon of vinegar (or lemon juice, something acidic) in the meringue mixture, it makes it a little tangier and works a lot better.  Just a small amount of lemon juice can work really well with a lemon meringue pie.

I find cleaning the mixer with vinegar before I start mixing the egg whites helps as well, makes the whites a little fluffier and a bit stiffer.

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