Meringue I've made Kaisserschmarren twice and for this desert well, you need to beat egg whites for it to rise. I've got three questions. 1. I have a big problem with the "beat egg whites" part, but I don't know where to begin: I add salt and lemon juice before I start beating them at medium-high speed, when they get foamy, bubbley and opaque then i add my sugar and raise the speed to high. My meringue just turns completely white but liquid, I'm serious, just liquid. How can I solve this? 2. I live in a city 7000 ft. above sea level, is this relevant? 3. Assuming I get over my meringue problem, could I make Italian meringue instead of just beating the egg whites? Thank you all.