I made lemon meringue cupcakes with a meringue topping that i got from cook's illustrated for their mile high lemon meringue pie. it involves boiling cup a sugar with half a cup of water for four minutes and then streaming that slowly into eggwhites fortified with some cream of tartar to stabelize and some salt and then whipping for 6-9 minutes until fluffy shiny and cool. the mixture was like soft marshmallow fluff and piped beautifully and toasted pefectly under the broiler. is this what meringue is? other recipes i have do not have the syrup. it was lovely and delicious, i'm just wondering what exactly it was. and i welcome all "it's meringue, stupid" responses! thanks!