Basic Meringue Recipe

Eggs - Use room temperature eggs. Egg whites from a box or carton are not recommended.

Clean bowl and utensils - Even the slightest hint of fat (egg yolk, residual oil on a bowl or beaters, etc.) can prevent the egg whites from reaching stiff peaks. Ensure that everything is completely clean and dry before beginning.

Gradually add the sugar - It's important to add the sugar only a little bit at a time (a couple of tablespoons); adding it slowly ensures that the sugar gets absorbed into the egg whites and eliminates a gritty texture, and also reduces the chances of the meringue collapsing and failing to reach stiff peaks (this can happen if a lot of sugar is added all at once).

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

Adding colors/flavors - If you want to add different flavors, you should do so when the vanilla extract is added. To make a colored meringue, add food coloring (I recommend gel food coloring to eliminate extra liquid being introduced into the meringue) once the meringue has reached stiff peaks, and beat until the color is completely incorporated.

The easiest way to make meringue is with a stand mixer (hands-free!), but I routinely make it with my trusty hand mixer. You can also make it by hand, just use a large wire whisk and some elbow grease! It will take a little longer, but it can be done!

Meringue is notoriously sticky and difficult to whip into stiff peaks on humid days. While central heating and cooling eliminate most problems, I do notice a difference when I work with meringue or bread dough on a dry winter day vs a warm summer day, even with central air. To keep issues at bay, opt for a day with low humidity.

For tons of ideas, see the links in the post above.