- Room temperature egg white whip better than cold ones. If you forgot to take them out of the fridge, put the eggs into warm water for 10-15 minutes. Or crack the eggs and let the white sit at room temperature for 30 minutes.
- When whipping meringue its important to keep all your equipment oil free and dry. I recommend using either glass or metal mixing bowl. Avoid plastic because there can the oil trapped in the pores.
- The cream of tar is important for making meringue because it helps keep the meringue from breaking down too quickly.
- Try to make sure no fat comes in contact with the meringue, from the yolk or the equipment. It will take you longer to whip the whites.
- To avoid cracks or browning of your meringue, let your oven become full warm before placing in the meringue. Check your oven temperature with an oven thermometer.
- Try to avoid baking meringue on rainy or humid days. They absorb moisture and are more likely to weep. And baked meringues may become sticky instead of crisp.
- Store meringue at room temperature in an airtight container. Do not refrigerate.