The syrup must still be very hot when poured over the foamy egg whites. Reheat if necessary.
Do not pour the syrup over the beaters, it would spill and stick on the side of the bowl, which could affect the outcome of the meringue.
To check for doneness, pull a meringue from the baking sheet. It should easily come off from the parchment paper and after 5 to 10 minutes of cooling, it should break sharply. If it does not, continue drying.
Change the flavour!
For a nice dessert, you can garnish the meringues with lemon curd (recipe on page X) and seasonal berries.
To serve as little sweets, form mini meringues (drying time will be shortened to about 2 hours). Dip in melted chocolate and roll them in ground hazelnuts.
For crisp plain meringues, see the recipe for Pavlova Meringue on page X.