1. Meringue recipes work better with eggs that are at least 3 or 4 days old
2.To separate an egg: Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl.or use an egg separator
3. The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding.
4. Room Temperature: After separating, bring egg whites to room temperature to ensure volume when beating (as warmer eggs whip faster than cold eggs). Egg whites right out of the refrigerator will not whip well. The ideal temperature to whip a common meringue is room temp. Usually 30 minutes is adequate to obtain room temperature.
5. Copper, stainless-steel, or glass bowls work best for making meringues. Avoid using plastic bowls for whipping egg whites. 6. 6. Whichever type of bowl you use, be sure it is spotlessly clean. Make sure that all your utensils are immaculately clean, completely grease-free, dry.
7. As a general rule, add a total of 1/4 cup of granulated or superfine sugar for each egg white. Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink.
8. To tell if the sugar is dissolved when you are beating egg whites for meringues, rub a bit of the foam between your fingers. If it feels gritty, the sugar is not dissolved, so keep beating for a few minutes. It should feel completely smooth when the sugar is dissolved.
9. For soft peaks - Place egg whites in a clean glass or metal bowl (not plastic), and beat with an electric mixer on medium speed or with a rotary beater until egg whites form peaks with tips that curl over when the beaters are lifted.
For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted.
10.Once you start a making whipped egg whites, continue it straight through and finish it off. Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.
11. Never open the oven door while its baking.
12. I always use a chilled bowl to whip cream.