Yeah, I think I suffered a laundry list of Meringue Don'ts. I used the wrong material bowl, didn't use enough whites, added too much sugar too quickly, didn't beat on high enough speed, put my fingers into the whites to get a fragment of egg shell out (getting hand oil into the whites), allowed Jim to attempt to separate eggs (which resulted in yolk in the bowl), didn't fully clean the bowl after tossing the yolk-contaminated whites, probably didn't add enough cream of tartar...

Also, I did not use a double boiler, since I don't have one, and don't really have any method of jerry-rigging one. I did try, but there was just no way to make it happen without endangering myself. I need a bigger kitchen and a larger selection of baking instruments!