What I've always done is, using the saucepan or a measuring pitcher, pour down the inside wall of the bowl in a slow stream. I would avoid spraying the inside of your pyrex, you want to avoid getting any fats into your meringue (less of an issue if you are going to be making it into buttercream, of course)
__________________ Erik 
"Health nuts are going to feel stupid one day, lying in the hospital dying of nothing" -Redd Foxx |