The perfect meringue

Here are some tips on making meringue

1. Eggs separate more easily when they are cold, but the whites are easier to whisk at room temperature.
2. Whisking egg whites causes the protein to form elastic bands, which trap air bubbles and this creates a delicate, unstable network. A small amount of acid (such as lemon juice, vinegar or cream of tartar) helps to stabilise whipped egg whites.
3. Sugar also acts as a stabiliser. To ensure your meringue holds its shape and looks thick and glossy, use at least 2 tablespoons of caster sugar per egg white. Any less and your meringue will shrink. Also remember to only add the sugar at the end when the whites have formed soft peaks.
4. Fat, water and other impurities (such as egg yolk) interfere with the formation of a good foam in egg whites. Ensure your stainless steel or glass bowl and whisk are spotlessly clean and dry before you begin.
5. For stiff peaks, beat the egg whites on high speed until they form peaks with tips that stand straight and will not lose their shape.
6. As a topping for cakes, tarts or pies, meringue can be baked at a low temperature for a pale result (15 to 20 minutes at 100ºC/200ºF) or in a moderate oven if you are after a browned topping (5 minutes at 160ºC/320ºF). Any cakes or pies with meringue toppings should ideally be eaten on the same day. After a day or so, the meringue starts breaking down and will start to weep.
7. For crispy, dry meringues, you should leave them in the oven at a very low temperature for about 3 hours.