The challenge in making a perfect meringue is neither to under- nor overbeat the eggs. Underbeating introduces too little air, and the batter will rise inadequately. Proper meringue batter should be stark white with a sheen. It is truly beautiful. The bowl in which you whip egg whites should be immaculately clean and completely grease-free.
Recipes sometimes call for the addition of cream of tartar or lemon juice to aid whipping.
Some people swear by copper bowls for maximum volume. A French pastry chef invented the charlotte in the 1800s. The classic version is the Charlotte Russe. Also try such flavors as chocolate, eggnog, strawberry, Bavarian cream. Cake chemistry Behind any good cake is good chemistry.