Cornstarch will help stabilize any soft meringue. Stir 1 Tbsp. cornstarch into 1/3 cup water and then bring it to a boil until thick, stirring constantly. Let cool slightly. Beat this gel into the beaten egg whites 1 Tbsp. at a time. The meringue won´t shrink, it will be tender and easier to cut, and won´t bead as easily.

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