KARYN:
Good morning. Karyn, there is only one thing left... please post the directions you are following for the meringue & including what you did in making the meringue.
Also include type of bowl, ie, plastic, stainless steel, ete, hopefull you are not using a aluminum bowl, make certain there are no bits of egg yolks in your bowl.
It is important to crack the eggs when they are cold... whip them when they are at room temp. that is if you want the eggs to be able to hold the most air possible.
One other thought Karyn, When you begin whipping always start out with a slow speed till the whites begin to froth. Then increase speeds... & continue with the directions but never, never once you have increased... do you reduce the whipping speed you will only begin to lose valuable air that is increasing the egg volume.
Karyn a good trick is to whip just till you have stiff peaks, they are tips that just curl over by about 1/8 to 1/4 inch. Then mix in the last of the sugar & HAND WHISK with a ballon whisk till stiff & no FURTHER mixing.
Karyn one more important item this technique will also includes angel food cakes, cheesecakes & shortbread cookie recipes. Always use extra fine sugar in these recipes. You can make your own just by placing the appropriate amount in your food proccesser or blender & give it a 40 second twirl. It reduces the diamerter of the granules & in this condition it will melt much more easier, remember it will taste grainy if the sugar isn't melted.
Karyn, I hope this will do it, if not post back with the results & we will figure something else to do. I think we will change your meringue recipe probably. Good luck my friend.

~CASS.