6 x 7oz net wt. egg white stabilizer -- enough to make about 96 pies Do you want to make a meringue pie like Moonlite's Blue Ribbon Chocolate or Coconut Pies? If you do then this is the secret to fluffy meringue that doesn't weep. Meringue pies are best eaten the same day they are cooked. That is why Moonlite makes theirs fresh daily. For 2 pies: 1/2 cup Egg Whites 1/8th (equals 2 tbsp) cup stabilizer Enough cold water to make thin paste (smooth) 1/2 cup sugar Place stabilizer in bowl, add cold water and stir with hand whip to a smooth paste. Allow to set 10 minutes to obtain the maximum absorption. Next place egg whites in separate mixing bowl and whip until foam begins to form, add stabilizer paste, then add sugar. Continue whipping to a full-bodied meringue. Add salt and flavor to suit. Top pies with meringue and bake in oven at 400F until slightly golden.