Definitely the whisk. Ensure there are absolutely no traces of fat on the bowl or whisk. Bringing the whites to room temperature before beating, adding, cream of tartar (1/2 teaspoon per 4 large eggwhites, says this recipe)as a stabilizer , and using superfine sugar (I never have caster sugar on hand, but have used a blender or clean coffee grinder to smash up my own) all help create maintain maximum volume.
I don't like eating it, but I love making meringue.
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timeasmymeasure
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Date: 2007-12-09 10:27 am (UTC)I don't like eating it, but I love making meringue.