Meringue cakes are simple to make if you
follow a few basic rules. The eggs should be at room temperature
before you start, and all your utensils must be absolutely clean and
grease-free. Whisk the egg whites until they are just stiff;
over-beating will not help your results. Meringues need to dry out
very slowly in a cool oven. Recipes that are baked at a higher
temperature are usually aiming for a crisp outside and a melting
inside, rather than a meringue that is crisp all the way through.