Use a metal mixing bowl. I was also informed of the cream of tartar. the amount of humidity in the day makes a difference.
Originally Posted by
BETTY62
To make your meringue hold it's stiffness and stop the egg whites from pulling away or shrinking when it's browned, my Granny taught me to put 1 pinch of cream of tarter for each egg white used. Also, you should never use a plastic bowl when beating the egg whites.