To prepare a successful meringue you must ensure that:

• All utensils are very clean and dry.

• There must be no trace of grease either from the utensils or from yoke residue in the egg whites.

• A small quantity of acid, such as lemon juice, vinegar or cream of tartar, helps the meringue set.

• The meringue will be ready quicker and easier if the eggs are at room temperature.

• Be careful not to beat the eggs for longer than necessary.

• Use the meringue within a few hours of preparation.