Check with the Cooking forum. This forum doesn't get a lot of traffic and all the serious cooks hang out in Cooking.

Here is a link that might be useful: cooking

Thanks Sushipup, I'll search over there! bj

You may have used too much sugar. Most of my recipes call for about 1/4 cup for the entire meringue. Also, pour it into the egg whites very, v e r r y slowly.

Like Carolyn said, might be way too much sugar. Also, I'm wondering if you whipped the egg whites long enough. They need to be really stiff.

Also you really need to push the meringue into the crust so that the filling is completely covered, moisture from filling might cause it to weep. My 1st thought was too much sugar & it has to trickle in as your mixer is going. Totally flattened might mean a humid day. Can't make candy with egg whites on a rainy or damp day. I've had the egg whites seem to be OK but then fall flat before I could mix it in with the syrup. I think they use a stabilizer in bakeries so it doesn't fall.