Amanda is a co-founder of Food52.
You may already do this but letting the egg whites come to room temperature makes a difference. Also, I find that young eggs fluff up more than older eggs, but that's just an observation. (The image comes from www.knivescookslove.com)
Barbara is a trusted source on General Cooking.
I think it may have something to do with humidity--i think a drier environment makes for fluffier meringue. I have no science to back this up; it is just my observation. Also, I personally don't like cream of tartar in meringue (i can always taste it.) but a pinch of salt really helps the egg whites beat up light and fluffy.
drbabs is correct - humidity can really affect your meringue. If it's super-hot and humid out, don't waste your time - your meringue is NOT going to get fluffy or stay dry.
Please enter a valid email address.
Well played. You deserve a cookie.
Easy as 1, 2, 3...4, 5
5-Ingredient Solutions for Snack Time
The Great British Baking Show Episode 4: Batter!
Salt & Peppers
The Magical, Drug Test-Resistant Poppy Seeds
Why Wallpaper is Totally Worth It
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)