It helps retain some moisture
no..... well you can but it will taste diffrent some people like it better try it an see how you like it
use "I can't believe its not cornflour"
Cornmeal is used in making cornbread. A similar product is called "cornflour" in Britain.
The main ingredient is egg white. Other major ingredients include sugar, cornflour for the meringue, and cream and fruit for the filling.
A little cornflour will do the trick.
I personally would use normal cornflour instead because wheaten cornflour is really hard to find but you may wish to use something else.
diabetic people can use cornflour and custurd powder?
A suitable substitute for cream of tartar when making meringue is lemon juice or white vinegar.
Meringue, which is whipped egg whites, sugar, and cream of tartar, is inherently kosher. When making meringue, you should confirm that the cream of tartar has a valid hechsher. Commercial meringue should have kosher-certification.
NO
to thicken food use cornflour or cornstarch
To prevent meringue from weeping when making desserts, make sure to spread the meringue over the filling while it's still hot, seal the edges well, and bake it at a low temperature for a longer time. Additionally, avoid overbeating the egg whites and adding sugar gradually to stabilize the meringue.