I am guessing that all of you have the secret because I did a search for falling meringue and weeping meringue and didn't come up with a thing. How do you do it?

Say for a 3 egg pie...whip the 3 egg whites....room temperature of course. When they are a little foamy add the cream of tartar and the salt....continue whipping until they start to mound....then slow down the bearer and add the sugar 2 Tablespoons at a time and continue whipping until mixed.
NOW the trick!!
Pinch some of that meringue between your fingers and if you feel gritty sugar....beat some more....until all the sugar is dissolved. Whip in a teaspoon or so of pure vanilla extract....pile on your pie and bake at 425 for about 6 minutes.
Linda c