Mile High Meringue

1. 1

   Choose a dry, hot humid, day to make meringue.

2. 2

   Use only metal or glass bowls.

3. 3

   Plastic bowls can have a greasy film that can prevent foaming.

4. 4

   Separate the eggs carefully.

5. 5

   Be sure not even a bit of yolk gets in with the whites, because fat in the yolk can keep the foam from forming.

6. 6

   Separate the eggs while they are cold.

7. 7

   Let egg whites stand at room temperature for about 1/2 an hour after separating.

8. 8

   They will whip to greater volume than if beaten when cold.

9. 9

   Add 1/8 teaspoon cream of tartar for each egg white before beating.

10. 10

    Beat with electric mixer at high speed just until foamy.

11. 11

    Then gradually begin adding sugar, about 1 tablespoon at a time, beating as you slowly sprinkle the sugar in. Adding sugar too quickly can keep the foam from forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.