Yes, you can make meringue on a weeknight! Get Australian cookbook author Odette Williams' tips for mastering meringue and turning it into easy individual desserts.
Meringue whips up best in a squeaky clean bowl in which there's no residual oil or fat left behind to disturb or deflate it. Thoroughly clean your mixing bowl and whisk attachment before you begin, and consider wiping them down with a splash of white vinegar.
Standard granulated sugar will work in meringues, but I prefer a fine sugar which whips into egg whites easily. Consider using caster sugar, or grinding granulated sugar in a food processor until very fine.
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