How to make egg meringue

• When separating the egg white from the yolk, make sure that no yolk ends up in the white.
• Allow the whites to come up to room temp after separating them, and you'll get better peaks. (there will be less surface tension which gives better bubbles)
• A bit of acid (cream of tarter) helps to stabilise during whipping.
• If you have a copper pot use it, there is a chemical reaction between the copper and whites that gives better results.
• Don't use plastic bowls or utensils, these can harbour fat (even if you think they are meticulously clean) that will keep the whites from whipping up.
• Don't add the sugar right at the beginning, well you could but it will take much longer to get the desired result.
• Use a stand mixer or hand blender for best results.

• 3-4 egg whites
• 1/4 tsp cream of tarter
• 2-4 tblsp of fruit (super-fine) sugar per egg white

• Place egg whites and cream of tarter in your mixing bowl or stand mixer bowl.
• Start mixing on low speed, then increase to high speed after a minute or so.
• When you've reached the soft peak stage start adding sugar 1-2 tablespoons at a time.
• Beat until stiff peaks form 7-10 minutes.