Sweet and light as air, these meringues are flavored with vanilla and nutmeg.
- Make sure the egg whites are completely separated from the yolks and the bowl and beaters are completely clean - any trace of oils will stop the egg whites from forming stiff peaks.
- If you don't have time to let your egg whites come to room temperature place your bowl with the egg whites over a small pot of simmering water(making sure the bowl doesn't touch the water) and stir while gently warming the egg whites, just until barely warm to the touch.
- Don't add your addins until the egg whites have been beaten enough, the natural oils in whatever your adding can interfere with the egg whites and stop them from forming stiff peaks.
- If the meringues begin to turn golden on the bottom or the top, turn the oven down 25 degrees and just bake slightly longer.