I have a meringue cookie order due tomorrow, but I’ve tried to make 5 meringues and I’m pulling my hair out because they are all flat.

I’ve made many many batches of macarons before, and the meringue whipping up has never been an issue. Things I have tried already:

-Bowl and tools are free of fat -1/8 tsp acid for stabilization in 3 of the 5 attempts -I’ve lowered and raised the sugar (2 eggs, and 60g, 40g, 30g amounts of sugar) -I used the same ceramic bowl I always use, and tried the stainless steel as well -I’ve tried room temp whites and refrigerated whites

Things I don’t have: a copper bowl, cream of tartar.

(But to be honest I’ve never had to use cream of tartar for these before)

I don’t know how to make a Swiss meringue and I’m not hopeful my first attempt is going to be perfect.

Is there anything anyone can think of? I’ve never failed 5 batches in a row of anything, I’m not sure what to do. I have one round of ingredients left.

***On a semi-related note, I now have 10 egg yolks and I already have a pot of curd so idk what to do with those either. But that’s obviously not the most pressing issue