Before you begin, make sure all of your equipment is completely grease-free by wiping it with lemon juice. This includes your mixing bowl, spatula, whisk, small bowls, and even your hands. Even the smallest amount of grease can prevent the egg whites from whipping properly.

When you lift the whisk, the peaks should stand up firmly. It's perfectly fine if the very tip curls over slightly. To double-check that the meringue is ready, carefully turn the bowl upside down over your head. If the meringue stays in place, it has been whipped correctly.

Add the sifted powdered sugar and cornstarch. Gently fold them into the meringue using a spatula. Be careful not to overmix, but don't fold too slowly either. A quick and effective technique is to fold in a figure-eight motion until everything is just combined.

Your meringue is now ready!

You can leave it bright white or color it with food coloring if you'd like. (See the tips above for the best way to color meringue.)

Transfer the meringue to a piping bag fitted with your preferred piping tip and pipe any shapes you like. Meringues hold their shape very well during baking, so you can pipe them fairly close together on the baking sheet.