I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it.
I preheated the oven to 150 degrees and baked it at 140. The meringue deflated and was soft and quite a disaster.
Can anyone please tell me where I went wrong? What made it soggy and deflated? It did not even start to crack. There was not a single crack in the base.