Still using the same brush you started with?

Wait, isn't a rounded one standard for paper?

Keep in mind though @claire_fisher41, meringue is mostly about the whites being room temp. Whole eggs or yolks don't need it as much for most baking. I still set them out just to be safe but it's not as strict with cookies or cakes.

Big brand name that dies in three months, were they any help with the warranty?

Oh man, fiberglass is a total game changer for cold water work!