why are my meringues collapsing?

[Inertia]

I used to be able to make meringues (used Nigella's recipe, think it was 375g sugar to 3 large egg whites). But recently all my efforts have collapsed, so I tried a different recipe (BBC good food- 4 large whites, 115g caster sugar, 115g icing sugar). Trayful of splats again.

I am making sure that the whisk and bowl are spotlessly clean and dry, the whites are whisked to peaks before I add the sugar- it seems to be the addition of sugar that's the problem. I add it slowly; could I be over-beating the mixture at this point? I use the electric mixer atm, should I go back to hand-whisking?

I REALLY don't know about meringue (except eating it) but doesn't the air escape from the meringue when you fold in the sugar? Shouldn't the sugar be already in there before you get to the 'Peaks' stage?

I made lemon meringue yesterday rose beautifully although I wasn't confident
6 medium egg whites 300g icing sugar

I use an kitchen aid & add sugar quite quickly whilst mixing fast- is possible you are over beating - do you get to the glossy stage?

Could also be your oven though - might be worth checking the temperature?

IIRC from when my mum used to make (fabulous) meringues, she whisked the whites to stiff peaks and then folded in the sugar gently with a metal spoon. I think perhaps you're beating the air out of them by using the mixer.

not icing sugar - caster sugar - have never made meringue with icing sugar.

I've found through experience that Delia is never wrong

4merly - I always thought it should be stiff peaks before adding sugar?

loopy - I don't think it's the oven, as the mixture goes funny before I even get it on the baking sheet- I use an oven thermometer as well. It seems to go glossy and runny at the same time iyswim? And I alway s thought it was just caster until I saw this BBC recipe. Thanks for the Delia link - looks the same as the Nigella I used to use (double checked, it's 175 g ). My Meringues don't look like that though !

Midnight- think I will try that next time. Suspect I maybe knocking the air out by continuing to use the mixer.

Thanks all, will update next time I make them !

It may be that your eggs are too fresh.

We have our own chickens, and I need to put eggs aside for about a week before I can successfully make meringues.