So I'm not sure about all of you but I have a hard time with meringue. Those stiff peaks are just a 1 in a million shot for me. I've done caster sugar and a hot simple syrup, haven't tried regular sugar yet. I don't know if I'm adding the sugar too late, too early, too much, too little, ect. I've seen it done so many different ways that I can't figure out a happy medium.
I mostly make the meringue for when I attempt to make macrons but of course knowing how to add meringue into baked good or frosting or as a topping for pies or whatever else is something we all need to know.
So how do you all make your meringue reach those stiff peaks?