Merguines, runny mix

[Carrotpuree]

Made these once before so obviously over confidence has caught me out, maybe I whisked the egg whites too fast this time but they have gone from lovely peaks until about half way through adding the sugar to runny double cream like consistency. No way this will rise. Any suggestions as we walk to the shop to buy more eggs?

Probably too late now, but you've got to add the sugar reeeeeeaaaalllly gradually. I have the sugar in a bowl by the side of the mixer and literally add a dessertspoon at a time, leaving 5 or 6 seconds in between each one.

ANother reason the meringue mix might have flopped could be that you had a speck of grease or egg yolk somewhere? That can deflate things pretty quickly ime.

Ha! 'probably too late' - a fortnight later! Sorry OP.