HOW TO MAKE PERFECT MERINGUE

• Use room-temperature eggs – air is incorporated more easily than it is with cold eggs, creating a lighter meringue mixture.

• Don’t overwhip the egg whites – if you do, the proteins will break down and the meringue will become watery.

• Adding the sugar slowly allows it to dissolve properly, giving you a nice, smooth meringue that’s not at all grainy.