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Avoid making hard meringue in humid weather. The volume tends to be lower with less crispness. °
• For highest volume, have the egg whites at room temperature. However, separate egg whites while , they are cold (There is less chance of yolks breaking).
• Use a deep, clean metal or glass mixing bowl (no plastic), free of grease and soap and an electric i mixer, making sure beaters are clean and grease-free.
• Beat egg whites to the foamy stage before adding cream of tartar.
• Add sugar gradually in a fine steady stream or a tablespoon at a time when the egg whites have been beaten until they hold soft peaks for maximum volume. For a soft meringue use 2 tablespoons granulated sugar per egg white; for a hard meringue use 4-5 tablespoons sugar per' egg white.
After sugar has been added, continue beating for 5 minutes. Rub a bit of meringue between thumb and forefinger to see if sugar is dissolved.
• For hard meringues use clean, dry utensils when spreading or shaping. Line cookie sheets with foil, waxed paper, or unglazed brown paper for easier removal when baked.
Bake at low temperature — 200 to 250 degrees. (If time allows, meringue can be left in a tumed-off oven to dry overnight).
• Store baked meringue in airtight container so it doesn’t absorb moisture or odors. Meringues freeze beautifully.
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