Can you help? I've tried several times to cook the perfect meringue - crisp on the outside but chewy in the middle. Any tips?

have you got the oven at the correct temp? 150 c then turn down to 145c when you put them in . Cook for 1 hour, leave in th eoven til they are cold. Also make sure your mixing bowl is really clean by wiping the inside with 1/2 lemon 1st.

Mary Berry says to add 1 tsp of cornflour and 1 tsp of white wine vinegar. (That is for 3 egg whites)

I read somewhere that the cornflour 'stablises' the mixture - stopping it dropping/flopping, and the vinegar is what makes it chewy? - works for me.

Jackie