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ISO: meringue kisses beating time info

Misc.
I want to make meringue kisses, using a recipe calling for 2 egg whites and 8 Tbsp sugar. The recipe says to beat the whites until they are stiff but not dry. I have a nice, sturdy KitchenAid mixer and time to experiment, but I'm not sure about identifying the stiff-enough stage. The last time I tried, I got stiff peaks after beating, but then when I tried to pipe the meringue into kisses, the shapes didn't hold well at all.
Can anyone indicate roughly how many minutes it should take to beat the egg whites to the stiff-but-not-dry stage? I suspect I'm too cautious about overbeating.
Thanks in advance.
MsgID: 0214007
Shared by: AJ in MD
Board: All Baking at Recipelink.com
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