my grandmother made beautiful pavlovas – she always added 1 tbs cornflour and vinegar once you have whipped the sugar and whites. make sure that you sieve it in and then fold through gently.

I know one tip is to make sure all the sugar has dissolved properly you can test the meringue by getting some on your finger and rub your fingers together to see if it is smooth

Some good ideas below that I will also use!

U have definitely got a lot of ideas now!

Everyone has given u great answers

Some great tips from here Hope you got the answer you needed

Agree with sallty on the room temp eggs, I recently read you should always use eggs at room temperature when baking.

Room temperature eggs, I got told to use a drop of vinegar too but I’ve never known why. And don’t worry if they don’t turn out, you can still use the bits mixed with cream, jelly and/or fruit to make tasty deserts!

Its been a loooong time since I’ve made meringues! I’m not a fan of them unfortunately

All of the below, and also you need to make sure your beaters are completely dry.

I use about 55g CASTER sugar to one egg white (medium size egg). Separate eggs in spotlessly clean bowl (not one smidgen of grease in it), when separating eggs it’s easier done when they are cold (less chance of yolk breakage and seeping through in egg white), let eggs whites reach room temperature. Start whipping them (electric mixer), when they start fluffing up add a teaspoon of sugar at a time ensure it dissolves before you add next teaspoon. After you have finished whipping them to a sturdy consistency add a teaspoon of vinegar (balsamic or apple cider) and fold that in with a spatula. As for the baking time it varies if you want smaller ones, a large one, is your oven fan forced or not.

any suggestions for a fan forced oven???

eggs should be room temp, and make sure there is NO yolk in there!

add the caster sugar gradually and not all at once.
do not overmix
Once cooked keep the oven door left ajar and wait for them to cool in the oven.

Ack an oven that isn’t fan forced? That leaves me out

How did you? Did you manage to perfect them? If yes what worked for you?

Some great tips off the mums here, I have never had alot of luck with meringue

clean bowl, everything at room temperature. Not my forte, never had any luck with them. Good luck!

Get your eggs out a few hours beforehand so they’re at room temp and make sure your bowl and beaters are clean and dry – any moisture or oil will stop the whites from expanding.

Yep agree. If meringues don’t work don’t throw them out make an Eton Mess it is delicious.