I was doing some prep work today for our brisket supper tomorrow. Instead of my usual dessert of choice (anything with chocolate) I was going to give something new a try. I came across this recipe for meringues with whipped cream and berries. Click through to see the recipe and the pretty picture.
Then look at how mine turned out:
I tried three times to make the meringues. I’m a pretty good cook and a really good baker. I’ve made countless lemon meringue pies and never had any problem whipping egg whites. The first two batches I used my Cuisinart hand mixer with the whisk attachment and both times ended up with soupy sugary egg whites. The third time I brought out Big Green (KitchenAid stand mixer) and used a different carton of eggs and while they whisked up better than the first two batches, they still were very flat and soft. It got to “soft peak” stage and I continued to beat them (as the recipe and my cooking/baking textbooks said) but then I could see them starting to get soupy instead of going to hard peak. Gah! (The humidity was 40 – 42%.)
So we might try them tomorrow, but I have an alternate dessert ready as well. How dare they not whip up for me!
Terri's KnitBlog 
I don’t think they’re “that” flat, and no one will notice if you don’t say anything and pile them with fruit as in the original.
And, ya, the Princess looks really sad!;-))
They’re not that flat! It was only a half fail not an epic fail. And it looks like they were well enjoyed!
old eggs! that’s what was wrong. and they have to be room temp before you whip them too.
I tried old eggs, I tried new eggs. Two batches were room temperature and the other was cooler. I blame the humidity.