Q: My meringues are not stiff and fluffy and I've beaten them for a long time! What's wrong?

A: There are a few things you have to remember when beating egg whites. First, they must be either at room temperature or, in the case of a "Swiss meringue," heated until warm in a metal bowl over hot water (this is the opposite of whipping heavy cream, where you want the cream, bowl and beaters to be cold). Second, you must make sure the bowl and beaters you're using are impeccably clean, as any oil or fat left in the bowl or on the beaters can prevent the whites from increasing in volume. Third, start the mixer out at a steady medium speed, and beat until foamy. Then gradually add the sugar and beat again until the mixture holds soft peaks and the sugar is dissolved in the whites. Increase the speed to medium high and beat until the whites just hold stiff peaks. Watch that you don't overbeat the whites as well; they can "break" and lose volume and shine. Once this happens you must start again.

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