A never fail method for producing the perfect meringue is one that uses a cornstarch and water mixture. Stir together, and heat to form a gel. Beat gradually into the meringue. This is an excellent way to avoid shrinking problems. Spread meringue over piping hot filling, and spread to the edges to seal.
Hot filling is necessary to insure that the inside of the meringue cooks, preventing weeping.
The preferred baking method is one that combines high temperatures with a short baking time. This prevents overcooking the outside, and thus beading is avoided. When cooking with eggs, safety is always a concern. There are several ways to insure that your meringue is safe. You will need to measure the temperature at frequent intervals to avoid ending up with very sweet scrambled eggs.