During this stage, whites become foamy and begin to hold together in one complete mass. The vinegar acts as a stabilizer and helps keep the beaten whites smooth. At the soft-peak stage, ripples start to form on the surface and, as beaters are lifted, peaks droop slightly. Begin adding sugar slowly, about 2 tablespoons at a time. When making meringue, it's important for sugar to completely dissolve, or meringue will be gritty.
Superfine sugar dissolves faster than regular granulated.
After sugar is added, whites will be whipped to full volume and be stiff and shiny. This is the firm-peak stage. This sturdy meringue can be spread or piped into any shape. For Pavlova, use the back of a spoon to spread it evenly in the circle and to build up sides. Another creation of The Master's Tech .