>
> Good question, I too have had problems with getting those peeks?
> Did you any chance use pasteurized egg whites from milk like cartons?
> I think sometimes over beating them makes it worse. I lean towards room
> temperature. But maybe on what your trying to make.
>
> --
> Enjoy Life... Nad R *(Garden in zone 5a Michigan)

I've never had the patience to figure out how to beat pasteurized egg
whites into a regular-looking meringue. I don't think it's possible.

N.