1/2 cup water
3/4 cup pul 2 tablespoons sugar
1 tablespoon cornstarch
3 egg whiles, room temperature
dash of salt
Combine water, sugar and cornstarch in a small pan, stirring well,
cook over medium heat, stirring constantly until transparent and
thicken.
Combine egg whites and salt, beat with mixer until frothy.
slow mixer down and slowly add cooked mixture to the egg whites.
Beat for 3 minutes at high speed or until stiff, holding a good peak.
Bake at 425 degrees for 5 to 7 minutes or until meringue is lightly
browned.
This recipe makes enough meringue for a 9-inch pie.