When do you add corn flour when making meringue?

Corn flour is used to stabilize and thicken sauces, gravies, and other liquids. It's not used in meringue because:

* Meringue is already stable: Egg whites, when whipped, create a stable foam that holds its shape without the need for extra thickening agents.

* Corn flour would alter the texture: Adding corn flour would make the meringue dense and chewy, instead of light and airy.

Here's what you should use instead:

* Sugar: Sugar helps stabilize the meringue by drawing moisture from the egg whites and making them more stable.

* Cream of tartar: This acid helps the egg whites whip up into a stiffer and more stable foam.

If you're looking to add a corn flour-like element to your meringue, try using a cornstarch meringue. This recipe uses a bit of cornstarch to create a thicker and more stable meringue, but it still retains its light and airy texture.