So many people think Meringues are difficult to make yet they are truly not that difficult!
There are a few things that are good to know before you start that will help you get a great result.
Use old eggs at room temperature
Separate egg whites and leave uncovered overnight
Make sure the bowl is completely dry
Use a glass or metal bowl
Be extra careful to not get any yolk in with the whites
Beat till very thick and glossy with no grains or sugar remaining in the mixture
Mixture needs to go straight into the oven and not sit out - only make what will fit in your oven
Bake in a slow oven
4 Egg Whites
1 cup White Sugar
pinch of Cream of Tartar
Beat Egg Whites till thick, on a slow speed add Sugar and Cream of Tartar, once its all in, turn speed up to high and beat till very thick and glossy. Rub a little mixture between your thumb and finger tips and if there are no grains remaining it is ready.
Drop spoonfuls onto lined baking trays or if you like you can use a piping bag.
Bake in a slow (120) oven until you can tap them and they are hard and don't break. Turn the oven off and leave the door ajar to cool down slowly so they don't crack. Cooking time depends on the size you make your Meringues.
Store in an airtight container.
I usually use a dozen eggs (three times the recipe) as it fits nicely in my Sunbeam Mixmaster Bowl and I can fit 4 trays in my oven.
You can also use the Egg Yolks to make Lemon Butter that goes delightfully with Meringues!