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I agree Mary room temperature is best. I also freeze my egg whites after using the yolks in say - custard. Once whites have been frozen they are not as good but are still worth making into meringues.

Sue, have you cooked them for an hour and then left them in the oven (without opening the oven door) overnight ?? if you have and they are still oozing I am a bit stumped. Could also try raising the temperature a little for that first hour too.

I don't know about the freshness question but eggs are easier to separate when taken straight from the fridge, but whisk into meringue or pavlova type peaks much better when at room temperature. So I take mine out of the fridge, separate them immediately and then whisk them an hour later.

Well, it works for me!

Delia says use spanking fresh eggs. I agree. I made my first really successful pavlova last weekend with really fresh eggs.

Old Thatch, I've come unstuck like that before doing hard boiled eggs. Half the egg gets wasted if they are too fresh.

Why do my meringues always ooze syrup and end up firmly stuck (welded!) to my non-stick baking parchment? I have tried everyone's instructions following faithfully but always get the same result. Have whisked fairly firm, firm, very firm - always the same. I have a gas oven. Could it be that electric ovens give a drier heat?

I was watching Market Kitchen last week and a 3 tier merinque wedding cake was being made and the cook (sorry but I haven't seen her before) said that 4 week old eggs were best and I was amazed but I can't remember why older eggs are better.
I did waste 18 free range eggs last Xmas as they were too fresh to peel for pickled eggs.

With eggs that are a little bit older they seem to form stiffer peaks which is essential to making a perfect meringue. however make sure the eggs are not too old. Put them in a bowl of water and if it sinks its fine if it floats don't use it.

Hi,
I've heard it's better to use older eggs, although I can't remember the reason why.
Sharon