As a long time meringue maker and daughter of professional bakers, let me share a few tips. First of all, check your oven temperature. Put a thermometer in your oven and see if it's running hotter than your set temp. Never put meringues on foil, always use parchment paper. They slide right off. Never, ever let any egg yolk get into your egg whites. They will not stiffen properly if even the smallest amount of egg yolk gets into your egg whites. Make sure you add the sugar slowly, beating well in between each addition. Don't try to beat egg whites by hand, always use a mixer. You need that extra speed and the air that gets into your whites with a mixer. Using a whisk will not achieve that result and a mixer is so much easier and quicker, too. Bring your eggs to room temp before trying to beat them. It just works better. Adjust the baking time based on the size of your meringues. Never take the meringues out until they're completely cool. Once they're cool, humidity shouldn't affect them at all. Meringues are so versatile and you can play with the flavors which makes them so much fun to make. They're really one of the easiest cookies you can make but you do have to be careful and you do have to follow the directions or they will be a flop.
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As a long time meringue maker and daughter of professional bakers, let me share a few tips. ...