Meringue Notes:

• After you have put the eggs in the bowl, start beating at high speed. Don't start off slow then slowly increase the speed. The mixture will not turn out with "stiff, glossy peaks".
• Do not overbeat the eggs. Then the mixture will turn to liquid, and you'll have a hard time getting it onto a pan.
• Do not add sugar too late. That will cause you to overbeat the eggs.
• Do not add too much sugar. It will also cause the meringue mixture to "deflate" into liquid.

If you haven't figured it out yet, I've been trying to make meringues this past week. All not as successful as I would have liked, but they still ended up as tasty. Dad's trying to make cookies with the last batch of failures. No, they are not in the oven yet, and definately no, you may not come over to my house to snitch some.

But you can use this web, if you're still confused. http://www.answers.com/topic/meringue