How can I get my meringue to...

Here are several things you might try. Make certain there is no grease on your bowl or beaters. Do not get even a speck of egg yolk in your egg whites. Do not beat the egg whites in a plastic bowl. Separate your eggs and let the whites come to room temperature before beating. Add 1/4 teaspoon cream of tartar for every 2 egg whites after you have beaten the whites to the frothy stage. Finally, add your sugar a little at a time after soft peaks form. Good luck!