Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
No tape—just 2 things you probably have.
Clever French Label Hack
34 Trader Joe’s Snacks We Love
What's Topping Lists
Easy Summer Pasta (That's Its Name!)
Grow an Entire Pizza