Want to know how they make those gigantic, iceberg-like meringues you often see in delicatessens? Heat the sugar for five or ten minutes in a hot oven until it starts to melt just at the edges. Then mix it with the egg whites until the entire mixture is cool, a matter of some ten minutes or so. You'll find you can then make large meringues that stand up high and happy. Remember to cook them in a really low oven to retain their lovely colour. You can also mix the meringues with ground almonds, pistachios, hazelnuts and chocolate because they won't collapse nearly as easily as the ones you whip for a short time.