Bottom tray of meringues turned out good (super-light and crispy on the outside, air-pocket and gooey sweetness on the inside), but the top tray not so much (partly gooey on the bottom, and so they stuck to paper a bit). It's not the oven's fault - remind me to get a decent baking tray next time I'm down the cooking shop, will you?
It's not a loss though - the messed up top ones can go in the icecream, and the decent bottom ones are for "sweets" (ostensibly for my nephew tomorrow when we visit, but, realistically, they're for all of us to eat
).
Cheers,
Marc