Hi, I have a problem with making meringue using the simple recipe of egg whites and sugar. The problem is that while my meringue has “stiff peaks”, it isn’t creamy enough to fold into anything. It’s rigid, stiff, and breaks apart. It’s not creamy enough to fold in things like if I were making a soufflé or cake and it breaks apart like bubbles in a bubblebath. I’m simply adding sugar and eggwhites to a bowl and mixing like crazy. Am I not mixing enough? I’m not sure how mixing it anymore would help as I already achieved my max volume from my egg whites. Extra mixing doesn’t seem to help. Funny thing is, I was able to do it beautifully my 1st time, but have not been able to repeat my success yet.