* Be warned that your cooking time will vary according to your oven and the pie's viscosity and temp going in.
Above are little raspberry cinnamon meringues that I made with the leftover meringue. The trick to baking them is a high temp for short time (to make them safe to eat) and then a long, slow bake so they're harder on the outside and chewy in the middle. Mine didn't come out completely right, but they were safe to eat and tasty :-) If you need help, THE GOOGLE is your friend. Making meringues.