>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
>


I've never heard of baking a meringue in a loaf pan. The only hard meringue
recipes that I know of are for things like meringue shells that you make by
piping the meringue on to parchment paper and then baking it in a slow oven ~
200 - 250 degrees F for up to an hour depending on the size. The shell is then
filled with some sort of filling.
I don't see how a meringue baked in a loaf pan could possibly be done all the
way through in just 25 minutes. You're going to have to bake it longer but
you'll probaly have to lower the temperature to keep it from burning.