So I really love meringue. The pie (lemon, coconut, chcocolate, etc.) is less relevant than the tasty light sugary peaks of meringue. Does anyone have tips/recipes for desserts where the meringue is scrumptiously architectural in stature? The best I have seen so far is at Clark's Outpost-- a barbecue joint in Tioga, Texas. But being in Washington, DC, I feel like I need to learn to make my own.
Also-- what does one do with all the yolks?