What am I doing wrong? I'm following this recipe I have for meringue cookies and I can't get a stiff peak to form?
3 large egg whites
3/4 Cup sugar
1/2 tsp. Cream of tartar
Add crm of tartar to egg whites.
Whip to thick foam.
add sugar a little at a time till it holds a stiff peak.
Does temperature of the egg whites make a difference? Is there a difference between one kind of refined sugar to another kind? Should the eggs be beaten first?