Manage Moisture Carefully: Protect meringue mixture from any water droplets or humidity, as even a tiny amount can destroy the fluffy egg white structure and prevent perfect peaks from forming.

Whip with Precision: Ensure egg whites reach room temperature before beating, which helps create more stable, voluminous peaks and allows sugar to incorporate more smoothly during mixing.

Control Sugar Integration: Add sugar slowly and steadily while continuously whipping to guarantee complete dissolution and prevent grainy texture, which could compromise the meringue’s silky smoothness.

Master Low-Temperature Baking: Maintain consistent low oven heat to dry out meringues gradually, preventing browning and preserving their delicate, crisp texture without creating harsh, brittle edges.