Making Meringue

This took a long time for me to master but the results are amazing!

1. take out your number of eggs (will vary on recipe) and leave them in a bowl to get to room temperature. It's easier to whip eggs when they aren't cold.
2. Mix egg whites and cream of tartar together. The cream of tartar makes it easier for the eggs to form stiff peakes
3. Using a copper bowl, whip eggs together. Why a copper bowl? Because the copper bowl and the egg whites make a chemical reaction that makes it easier to whip the eggs. I don't have a copper bowl (yet) so I just use a glass bowl. Never use plastic or titanium.
4. Gradually whip in sugar. This process may take a while if done by hand, but the results are amazing. Keep whipping until the egg whites, tartar and sugar turn completely white and start to get stiff. Make sure that the egg whites form stiff peaks so that they can stand on their own.