Peaks and swirls that remain peaks and swirls following baking are the crowning glory of pies, tarts, casseroles and whatever else calls for meringue. And every cook I know strives to reach the peak of perfection for this lofty topping. Following are some helpful tips and facts on how to make a perfect meringue. Hope this helps.

Whipping egg whites is much like blowing air into a balloon. Beating causes the protein in the egg whites to unfold, forming a film that traps the air bubbles; and the sugar stiffens the foam. Meringue is really nothing but foam, and foam is a big collection of bubbles. Three- to four-day old eggs yield best results for meringue. Thin older whites whip to a higher volume than fresh eggs but the foam is less stable.

Cold eggs separate more easily than those at room temperature. When separating the yolks from the whites, do not allow even the tiniest bit of yolk to fall into the whites. If it does it will wreck a meringue. Once separated, leave whites to re...