How can I get my meringue to rise better at 4,500 feet above sea level?
Here are several things you might try. Make certain there is no grease on your bowl or beaters. Do not get even a speck of egg yolk in your egg whites. Do not beat the egg whites in a plastic bowl. Separate your eggs and let the whites come to room temperature before beating. Add 1/4 teaspoon cream of tartar for every 2 egg whites after you have beaten the whites to the frothy stage. Finally, add your sugar a little at a time after soft peaks form. Good luck!
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