Secrets to a successful meringue...

Here are the 10 commandments that will ensure your meringue are crisp, light and snowy white every time.

1. Moisture is meringues' greatest enemy. Cool,dry days are best for making meringues, not humid and or rainy ones. Moisture in the air will prevent them drying completely and can make them ' weep ' during or after cooking.
2. Egg whites at room temperature are the best for making meringue as they are able to hold more air than cold ones. However, eggs are easier to separate if cold so it is a good idea to separate them straight from the fridge, then leave them  at the room temperature
3. Separate eggs one at a time into a small ramekin and then transfer to the mixing bowl. This way, if a yolk breaks into the white you only lose that one egg, rather than ruining all the whites you've already separated.
4. Always ensure your equipment is totally clean and dry when whisking egg whites. Even a speck of fat, such as egg yolk or a drop of moisture in the bowl or on the whisk attachment will inhibit the ability of the egg whites to hold air and therefore produce good volume. 
5. A pinch of salt or cream of tartar added to the egg whites before beginning to whisk will help stabilize them.
6. When starting to whisk the egg whites, do it slowly on low or medium speed until soft peaks form.
7. Add the sugar a spoonful at a time and then whisk until combined. The sugar should be added gradually, but there is no need to whisk for an extended amount of time after each addition. It doesn't need to be completely dissolved before the next spoonful is added.
8. Once all the sugar has been added, increase the speed to  high and whisk for 2-3minutes, until all the sugar has dissolved and the mixture is very thick and glossy. A long trailing peak will form when the whisk is lifted. The best way to test if the sugar has dissolved is to rub a little of the mixture between your thumb and finger.
9. Don't overwork the mixture. Once the sugar has dissolved and the mixture is thick and glossy, stop the whisking. If the mixture is whisked too much, the meringue will collapse during cooking and beads of sugar will form on the surface.
10. Often the oven is preheated at a slightly higher temperature and then reduced once the meringue goes in. The initial higher temperature will set the outside of the meringue and then lower temperature will dry the mixture out without coloring it.