- Start with a clean, dry bowl; any fat left clinging to the bowl or tools can ruin an otherwise perfect meringue.
- Likewise, make sure your egg whites are completely free of yolk. If you do accidentally break some yolk into your whites while separating your eggs, fish it out with a spoon or bit of shell.
- A pinch of cream of tartar will help stabilize your meringue.
- Wait until the egg whites and cream of tartar are foamy, then add the sugar in batches while beating. Slow additions help make sure the sugar is fully dissolved.