Hi there, Marylouise! You're correct that any grease in the mixing bowl when you are trying to whip the egg whites and establish the airy meringue is a very bad thing. But if you'll go back and look over the photos, at the point where the sugar syrup is being poured into the mixer, the meringue is already established and nicely poofy. The heat from the sugar syrup cooks the whites and sets them, and the meringue is able to withstand any trace of fat that may come in from the measuring cup. If you've ever made a genoise, the idea is the same. Meringue is made, then flour and melted butter are folded into it. In neither case does all the air instantly disappear. I hope this helps. Susan

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