Have you ever mixed real egg whites and meringue powder to make a meringue for pie?? I like a pretty big topping on my pie, but have to use so many egg whites. Can I add some meringue powder to bump up the volume?? Or should I stick to the tried and true?

Thanks for the help and..


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Gingoodies,

I'm sorry I can't be of much help but I only use eggs and cream of tartar for my meringue.

I am not sure the powder would give you the height. It might weigh down your fluff?