In a word, yes.
There is a scientific explanation for it:
When air is whisked into egg whites, the mechanical action denatures the proteins in the whites. The denatured proteins coagulate, stiffening the foam and stabilizing the air bubbles. If the foam is overbeaten in a non-copper bowl, eventually the proteins become completely denatured and coagulate into clumps. When you whisk egg whites in a copper bowl, some copper ions migrate from the bowl into the egg whites. The copper ions form a complex with one of the proteins in eggs, conalbumin. This means that fewer protein molecules are free to denature (unfold) and coagulate, because some are tied up in conalbumin-copper complexes. The conalbumin-copper complex is more stable than the conalbumin alone. As well, the copper may also react with sulfur-containing groups on other proteins, further stabilizing the egg proteins. Although the iron and zinc found in other metal bowls also form complexes with conalbumin, these complexes don’t make the foam more stable.
Confused? Me too! Let’s just take the word of French chefs, who are convinced!
Your copper bowl should be reserved just for egg whites, as acidic foods can cause a chemical reaction that will lead to copper poisoning. By all means, polish the outside of the bowl, but avoid bad tasting meringue by keeping copper cleaners away from the inside surface.
Copper bowls come in all sizes, but I like my medium-sized one best. And of course I adore the copper insert that fits into my KitchenAid mixer bowl!