The perfect meringue depends on beautifully beaten egg whites. To get the best results, use fresh eggs and let them sit out at room temperature for an hour or so before whipping. Use a glass or metal bowl (but not aluminum) that’s also at room temperature. Recipes usually say to whip “until soft peaks form,” but maybe you’re not quite sure that those are the peaks you’re looking for. Here’s another way to be sure…
If you think the whites are whipped enough (right when they start looking fluffy—you don’t want to overbeat), start to slowly turn the bowl over. If the whipped whites begin to slide out, turn it back and whip some more. If the egg whites stay in the bowl when inverted, they have been whipped enough.
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