Why do my meringues leak?

[DaisySteiner]

Not sure what I'm doing wrong. I'm making some small meringues for Eton Mess and yet again they've leaked sugary syrup stuff The meringues themselves haven't spread and are a sort of very pale coffee colour and I'm sure they will taste fine, I'd just like to know what I'm doing wrong! Oven was set for 100C, they were fine when checked at an hour and melty when I got them out 20 minutes later

I found this on a similar thread:

"The leaking is sugar syrup. It can leak out for one of 2 related reasons I think:

1. Most likely - the sugar was not totally dissolved into the egg white. Try rubbing a bit between finger and thumb; you should feel no sugar grains. It also helps if you add the sugar in stages.

2. Linked to above - too much sugar so it could not dissolve. Might happen if your eggs are on the small side and you don't adjust the vol. of sugar."

Thanks for that. I'm still not quite sure what went wrong though - I used an extra egg white to be on the safe side and added the sugar in stages Other than stirring the mixture more, risking knocking air out, I'm not sure what else I could have done

Personally, I think the sugary liquid makes a meringue a proper meringue.

i find this happens when i make them especially the browning. a friend of mine said that either the sugar isnt disolved well so more whipping, she suggests to start off by hand. or that the oven is too hot. another sugestion have them the white and stiff is a little cornflour in the mixture.

I wonder whether the whites are too stiff when I add the sugar

maybe, you should add slowly from begining to whip i believe

Yes, think I will try that next time. Recipes I've used all say whisk till stiff then add sugar a bit at a time They still taste nice anyway