How do you make meringues?

As you have not posted a recipe I can't tell you how to fix it for next time. I can't tell you what is wrong with them though.

Brown, because the oven was too hot. I do mine by blasting in oven at 135c for 15min then turning it off and going home. Then when I get back to work in the morning they are perfect.

Flat, because... Many possibilities

1. Over/undrr whisked eggs
2. Too much/little sugar
3. Too much moisture
4. Time between whisking eggs and getting them in the oven was too long (5min maximum)
5. Fat has got into the mix. Possibly from a dirty bowl/whisk/bit of egg yolk or even your hands.

To help control the whisking of eggs I mix about 1 part corn flour with my sugar. And an equal amount of white wine vinegar. So whisk your eggs up to stiff peaks, tip in your sugar/cornflour mix whisk a little till it starts to dissolve then add the vinegar. Keep whisking until all the sugar has dissolved and the mixture is really shiney (rub a little between your fingers if it feels grainy keep whisking).

As soon as it's whisked (use the old trick of holding the bowl upside down if it stays you should be fine) get it straight on a baking tray however you want and into the oven. This part is critical the longer it sits UN cooked the more likely you'll have a disaster.

Here is a recipe from my favorite site, in French :-).. https://www.marmiton.org/recettes/recette_meringue-pour-les-nuls_36610.aspx Meringues for dummies, from someone's grandma.

Notes show that most people prefer 200g sugar for 4 egg whites, rather than the 250g given here, but some go as low as 30g per egg (120 total). You bake for 30mn-1h at 100oc. Centigrade, not Farenheit, that might be some of the source of your confusion, so 212oF.

Some tips from the video:

• Preheat the oven so you can toss them in quickly without loss of loft

  It helps when your egg whites are room temperature

  A pinch of salt or a drop of lemon help with the rising

  Beat egg whites to soft peaks, not too firm

  Add the sugar slowly. The video shows that while still beating, some do it gently by hand

  Be sure to use parchment paper on the cookie sheet

  Use a pastry piping bag for fancy work, or just spoon the stuff on

  30mn gives you soft white meringue, an hour more pink and crisp

  During the baking, open the door briefly a couple time to allow steam to escape, that makes for drier meringues. Briefly!! Watch to see how long if you have any doubt. And maybe no more than say twice in 30mn, so you don't lose heat.