Meringue isn’t difficult, but here are some tips to ensure you get beautiful billowing peaks every time. Separate the egg whites while cold, then let them come to room temperature. Be careful that no yolk gets mixed with the whites, as any presence of fat can affect the egg white’s volume. I use two small bowls as I separate the eggs, one for the yolks and one for the whites, only adding the whites one at a time to the mixing bowl after I’m sure it’s free of any yolk or shell. Whip the whites in a clean metal or glass bowl with a clean whisk.