This was a complete failure following the instructions as written. It seemed odd to me to add all the ingredients together and then beat, but not until stiff, as in a typical meringue. I redid the recipe, this time beating just the egg whites on high speed until soft peaks, then adding sweetner 1 TBS at a time until stiff. Then I added the remaining ingredients and beat until incorporated, and back to stiff, glossy peaks. You should be able to pipe it and have it hold it's shape. Baking took a bit longer too. You can tap it, and if it doesn't seem crisp, it needs more time to cook. Cool completely before carefully removing parchment paper or your meringue will break. I also added 1 tsp lemon juice and 1 tsp lemon zest.