1. Pour the egg whites into a clean, dry bowl.  Begin by whipping the egg whites with a mixer set on medium speed.  Add the salt and allow the egg whites to whip until they are white, opaque and begin to hold a soft peak-about 2 to 3 minutes.

2. Increase the speed to high and pour in half the sugar (3/4 cup) in a very slow stream.  This should take about 2 minutes.

3. The egg whites should retain a dull appearance.  If they become shiny, you are adding the sugar too quickly, it is melting too fast and the meringue is losing air.  By the time you have added the first part of the sugar, the egg whites should be very stiff, but not dry and separated.  Stop whipping.

4. With a rubber spatula, fold in the remaining sugar, scattering it over the egg whites in three or four additions.

5. Proceed immediately to using, piping or shaping of the meringue before it has a chance to lose air from standing.

NOTE:  If baking meringue into a shell or shape, the oven has to be at its lowest temperature because you want the meringue to set slowly and remain a white color.  One way to bake it is to set the oven at the lowest setting and let it dry for 1-1/2 to 2 hours. Do not let it take on any color. Rotate the pans at 20 minute intervals. Or, preheat the oven to 250 degrees F.  Bake for 15 minutes, then turn off the heat without opening the door for 6 to 8 hours until dry. If your oven has a pilot light, be careful because the small amount of heat from it may continue to bake the meringue and color it.

Nick Malgieri, Perfect Pastry, Macmillan, NY, 1989