I made these today and tried to beat the mixer to stiffness, but it never went past its 80%-ish stage. The mixture was always a bit runny, no matter how long or how fast I had the speed on. I gave up at like around 1 hour and a half. I don't know what was the problem. Was it because I used 1/8 teaspoon of the cream of tartar, when it should've been more? Did I add too much of the sugar fast at the end of its gradual mix? Whatever the case, I'm going to try again next week and see if the 1/4 of cream of tartar works while only occasionally putting 1 teaspoon of sugar in one at a time.

Anyway, though the failed meringues came out like this, they were still crunchy. I think that's how meringues are supposed to be? It's my first time trying them outside of the lemon meringue pie.