Wayne Boatwright > wrote in message > > First, after I've cooked the meringue, it falls. Does this mean I've
> > cooked it too long, or not long enough? It shrinks to about 1/4 of
> > its final size once it comes out of the oven.
> >
> > Second, It tastes like egg. I've heard that this means the eggs are
> > too old - however, I can't get anything newer!!
> >
> Without seeing your recipe and procedure, it's almost impossible to tell
> what went wrong. Please post.
>
> It could be that you used too much sugar, didn't bake long enough, beaten
> the whites too dry, etc. Many possilities.

Thanks for your response. here is my recipe & procedu

6 large egg-whites
1 cup sugar

Whip egg-whites (speed 8) in Kitchenaid Ultra Power Stand Mixer for 1
minute until soft peaks form. Add sugar slowly and whip for another 2
minutes until "firm & glossy".

Place in loaf pan and bake in 350 degree oven for 20-25 minutes (until
toothpick comes out clean). The internal temperature when I took it
out of the oven was about 210 degrees.

I empty out onto a greased cookie sheet to cool and it collapses
immediately and tastes like scrambled egg. Yuck!

Soda