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How to produce thick and glossy meringue
Separate the eggs.
Using the freshest eggs possible, carefully separate the whites from the yolks over a clean, dry mixing bowl. Crack the shell, separate the halves, and pour the yolk gently from one shell half to the other as the white drops into the bowl.
Repeat with as many eggs as your recipe calls for (usually 2 or 3 for a typically pie topping). Reserve the yolks for later use in custard or ice cream.