Making my meringues form peaks Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture in order to help it form peaks when you are having troubles.
It's important to let your eggs get to room temperature. I use this simple recipe for all meringues:


4 egg whites
2 Tbsp powdered sugar
Pinch of cream of tartar


The cream of tartar is what really makes the egg whites to firm up nicely.