Having made meringues for 40 years I thought the hazelnut apricot meringue recipe looked easy. It was a disaster. Meringues stuck in greased tin and onto paper. They barely rose.
Peeling off the paper led to a pile of soggy meringue crumbs which I was just about able to glue together with the apricot purée and the whipped cream to give dinner guests some sort of pudding.
I used a 20 cm diameter tin rather than an 18 cm one, but otherwise followed the recipe to the letter. I am a very experienced cook, I know how to whip egg whites and how to fold other ingredients into a soft mixture without losing air.
I usually make meringues by spooning the mixture straight onto baking parchment. I have never made meringues in a tin. Seems a v odd idea.
I have made Delia’s pavlova successfully many times without any failures.
What went wrong?