Instructions

1. Gather the right tools. Choose a large, metal balloon whisk with a lot of tines, which is ideal for incorporating air quickly and with minimal effort. Pull out your copper bowl if you have one, because copper reacts with egg whites to create a more stable meringue.

2. Make sure everything is squeaky clean. Remove any oil or fat residue left on the bowl or whisk, because these can deflate whipped egg whites. Avoid using plastic tools, because plastic is especially prone to harboring traces of oil.

3. Separate the eggs while they are cold, because cold yolks are less likely to break and contaminate the egg whites. Even small amounts of fat from the yolk can prevent the egg whites from foaming.

4. Allow the whites to come to room temperature once the eggs are separated. Room-temperature egg whites whip faster and develop more volume than cold whites. If you’re in a hurry, gently heat the bowl of egg whites for a few minutes by setting it inside a larger bowl of hot water. Stir the egg whites gently for even heating.

5. Start whisking with a zigzag motion to break up the egg whites. For this stage, beat the egg whites just until they are foamy and opaque.

6. Add an acid to speed the rate at which the egg proteins unwind, and to add stability to the finished meringue. Use cream of tartar according to your recipe, or add an equal amount of white vinegar for the same effect. Skip the acid if you are using a copper bowl, however, because it causes too much copper to leach into the meringue.

7. Beat the egg whites to soft peaks using a circular motion, lifting the whites with the whisk. Wind a towel around the base of the bowl to help keep it in place for vigorous whisking. Or cradle the bowl in one arm while whisking with the other arm.

8. Add the sugar gradually after the foam reaches soft peaks. Although sugar provides stability, it also makes it harder to develop volume. For best results, whip in a few tablespoons at a time.

9. Gently fold in any flavorings, such as nuts or extracts, after the meringue reaches firm peaks. Use a clean rubber spatula to do the folding.