Meringue

• Set the oven to 200°F (90°C).
• Wipe the inside of the mixing bowl with vinegar or lemon juice (to make sure it is clean and acidic).
• Make meringue according to desired method, then add food coloring and flavorings last (if used).
• Bake for 1 – 2 hours, depending on the size (1 hour for kisses and up to 2 hours for large patisserie style meringues). Dry them out further by leaving them in the turned off oven for another hour or so.

French meringue:

• Beat egg whites (and cream of tartar, if used) until foamy, then with the mixer running add sugar gradually, a tablespoon at a time. Continue to beat until stiff peaks form.

Swiss meringue:

• Pour 2 cups of water into a pot that fits under your mixing bowl and bring to a boil.
• Add egg whites, sugar and cream of tartar (if used) to your mixing bowl and place it over the steam.
• Heat while whisking until the sugar dissolves, around 160°F (71°C).
• Remove from heat, then continue to beat until cooled and stiff peaks form.

Italian meringue:

• In a saucepan, dissolve the sugar in 1/2 cup (1 dl) water over low heat.
• Increase heat and without stirring, bring it to 235 – 240°F (113 – 115°C). Wash the inside of the pan with a wet pastry brush to prevent sugar crystals from forming.
• Meanwhile, beat the egg whites (with cream of tartar, if used) until soft peaks form (about 2 minutes).
• With the mixer running, drizzle the hot sugar syrup and continue to beat until cooled and stiff peaks form.