Help! Meringue cookies keep browning and deflating
I've read through several meringue cookie recipes and I just can't figure out what I'm doing wrong! Clean glass bowl and whisk, dry weather, only egg whites (I'm using liquid egg whites so there shouldn't be a problem), slowly add in the sugar midway, beat until stiff peaks (I pass the upside down bowl test too!), set oven to 200 F, and then bake for approx 1.5-2 hours.
My meringues always still start to deflate dramatically after a while inside the oven though, and then they brown up. A lot. Like the entire meringue cookie starts to turn brown. (They look like super weird sad little hashbrowns!) Then, eventually I have to take them out because they start to burn (and they always stick to the parchment paper too). They have this very strong cooked eggs smell, and a very spongey squishy styrofoam-like texture. Nearly completely flat and not crispy at all either.
Can someone please give me an idea where I'm going wrong? I've tried three times already and I'm frustrated beyond belief =[
My meringues always still start to deflate dramatically after a while inside the oven though, and then they brown up. A lot. Like the entire meringue cookie starts to turn brown. (They look like super weird sad little hashbrowns!) Then, eventually I have to take them out because they start to burn (and they always stick to the parchment paper too). They have this very strong cooked eggs smell, and a very spongey squishy styrofoam-like texture. Nearly completely flat and not crispy at all either.
Can someone please give me an idea where I'm going wrong? I've tried three times already and I'm frustrated beyond belief =[