HALP! I made three attempts at the meringue - twice with the sugar syrup and once using the simple method. I could not get the meringue any where near stiff peaks. I finally had to give up. With the syrup, I THOUGHT I had soft peaks in the egg whites before I added it; they immediately turned to liquid and no amount of beating would help. The same with the simple meringue method. Am I over beating the egg whites? And how would I know? Thanks so much for your insight on this!

• Reply