The most critical factor in making meringue is humidity. Because of its high sugar content, meringue can absorb moisture from the air and become limp and sticky. For best results, make meringue on a bright, dry day. Be sure that beaters and bowls are clean and completely free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume. Use only metal or glass bowls.
Plastic bowls tend to absorb fat.
After separating eggs, allow the whites to stand at room temperature about 30 minutes before beating so they will reach their fullest volume. Continue beating until sugar is dissolved and soft peaks form. There are several kinds of meringues, each suited to a special use. The differences are in the ratio of egg white to sugar, the method of mixing or the method of cooking. The usual ratio is 2 tablespoons of sugar to 1 egg white.