To prevent it from weeping, add 1/4 teaspoon cornstarch to each tablespoon of sugar before adding to egg whites.
Meringue will not shrink if you spread it on the pie so that it touches the crust on each side and bake it in a moderate oven. Turn off the oven and open the door a crack when the meringue has finished browning and let the pie cool slowly in the oven. This will keep the meringue from cracking and “weeping.”
For the highest meringue, add a pinch of baking powder to room-temperature egg whites before beating.
To remove meringue shells from the baking paper, lightly moisten the underside of the paper with cool water. Slide a spatula carefully under the meringue and it should lift off easily and in one piece.