Me & Meringues don't see eye to eye

[bacon]

I'm missing some tricks I remember trying meringues 15 yrs ago and since then they have been failures to passable ...what is going on?

First of all I do all the tricks stated, clean this clean that, no oil blar blar but one thing that interests me...egg sizes. I buy quality organic free range eggs of varrying sizes. I guess medium but is there a trick with weighing them to work out the sugar?

I just made 2 and both went runny. I did everything that is thoroughly explained in all the manuals. How accurate does the sugar have to be.

Also using a whipping stick - is it better with an old fashioned type mixer?

Fed up with failing the very basics in cooking.

Not sure what a whipping stick is, but it is possible that you are not incorporating enough air into the egg whites with it. You need to whisk the whites quite a bit before you add any sugar, and then add it a spoon at a time and whisk well after each addition. Also, you need to add some lemon juice or vinegar at some stage which increases the elasticity of the mixture, I think. It would probably be better to use the electric mixer.

I use a kenwood, a glass, metal or porcelein bowl - I wouldn't try withouot those

Look here It show's how to make meringues. I think your not whisking the eggs until they are firm peaks before adding the sugar.

If you add the sugar before eggs whites are firm peaks the meringues can go runny.

I use large eggs, clean glass bowl and a hand held electric mixer. Egg whites need to be stiff - you need to be able to hold the bowl upside down without them moving before you add the sugar. Also add cornflour and vinegar. No problems ever.