Elizabeth Maggi, the chef at The TBar, makes dozens of meringue pies every week. She said the key is not to get yolk in the bowl with egg whites.
Elizabeth Maggi, the chef at The TBar, makes dozens of meringue pies every week. She said the key is not to get yolk in the bowl with egg whites. Herald-Leader
Elizabeth Maggi, the chef at The TBar, makes dozens of meringue pies every week. She said the key is not to get yolk in the bowl with egg whites. Herald-Leader

'Pie Lady' reveals the secrets of meringue

June 27, 2012 09:33 AM

UPDATED June 28, 2012 07:14 AM

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