There is much variety to meringues but many complaints seem to group them into one--
the fallen meringue. The several reasons for meringue falling are these:
Too hot an oven
Too little sugar
Too little beating
A good meringue is given below:
4 egg whites
1 3/4 cps sugar
Any preferred extract
1 - Put whites in bowl and use wire egg beater.
2 - Beat until whites are nearly stiff, then add, every few minutes a teaspoonful of sugar
beating well all the time until the sugar is all used up.
3 - You will find the meringue quite stiff, and it can be heaped in fancy shapes on pies and cakes.
4 - Bake in very slow oven for 20 minutes until it browns slightly.
5 - You will find it hasn't lost its shape or fallen in the middle.