Notes
- Instead of cream of tartar, use lemon juice.
- Separate the eggs while still cold.
- Be sure no yolk slips in with the white when separating the eggs. Yolks contains fat; any fat in with the egg whites will prevent the whites from beating to a good volume.
- Let egg whites stand at room temperature for about 20 minutes after separating. They will beat to a greater volume than if beaten when cold.
- Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
- Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.