I've come a long way making meringues, beginning with brown all-around gooey mounds years ago and reaching stiff, tall and white pretties almost every time nowadays, but there is one thing I cannot master.
My meringues are always sticky on the outside. Not very sticky like before baking, but they stick to fingers and to each other (if I let them sit for an hour in a bowl). When I used to buy meringues, they were always kind of rough on the outside and mine have something like a smooth skin.
My current receipe goes like this: beat the whites with a pinch of salt until stiff, add powdered sugar and a bit of potato flour, beat 5-10 minutes more, form meringues on a baking tray, bake at 70-100 deg C (160-210F) for at least 2 hours (more on a humid day), cool and immediately close in boxes to prevent soaking in humidity.
Maybe I should sprinkle them with more sugar just before baking? Grandma just gave me 12 whites (she has some funny superstitions about healthy and non-healthy foods), so I can experiment tomorrow, but I don't have any ideas.