* If there is even a speck of grease (or egg yolk) the meringue will not whip. I wipe everything down with lemon juice before adding the egg whites. ** The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk. *** The torching will help set the marshmallow. Ideally serve same day as the marshmallow fluff inside the cake will soften and turn runny. This is not bad, by any means, but maybe less aesthetically pleasing.