Hi again Lindsay - I have followed Delia’s recipe for meringue for years, and they never fail using my Kenwood whisk. I have just purchased an all singing all dancing Magimix processor - lockdown has a lot to answer for - and it has a tool for whisking cream and egg white. However I have tried twice now and the egg whites don’t become very stiff, and after adding the sugar they are quite runny. Should I return to my whisk or hand mixer? are processors not meant to make meringues?
Sorry forgot long question, but your advice would be appreciated. Many thanks, Anne