Last night I tried to make meringues for the first time (The harder kind that you can have with ice cream, not like you put on a pie). Anyway, I used 1/4" of sugar per egg white, whipped it up like the directions said. Everything looked really good and like I expected until I cooked them. The recipe I had said to cook them for 45 minutes in a 200 degree oven, and then leave them in the oven for an hour with the oven turned off. I did that exactly, but they still weren't cooked all the way through. The outsides were great, but then inside was foamy and uncooked.
Then I tried to cook them longer, at 220 degrees and of course burnt them!
What was my mistake? Should I have cooked them longer to begin with?
Thanks for any help!