Meringue

I seem to have completely lost the ability to make meringue    . Instead of lovely soft peaks that hold their shape. I make meringue puddle     . I’ve tried everything older eggs, fresh eggs, adding sugar a little at a time, adding it all at once ( I know you’re not supposed to), adding it just after soft peaks form, adding it when it’s only just started to go white ( again I know you’re not supposed to). I’ve tried electric whisk, hand whisk. Everything I’m making it in is clean. I’m sure I’m not over whisking it ( less than 10/15 seconds between sugar additions) but the out come always proves I’ve done something wrong, I’m guessing it’s always over whisking, but I don’t know how or why. 
I used to be able to make it   . 

What am I doing wrong? Advice please.

Dont whisk in the sugar, fold it into the stiff whites with a metal spoon. If you whisk it you destroy the air that you have spent ages whisking into the whites.

Dont whisk in the sugar, fold it into the stiff whites with a metal spoon. If you whisk it you destroy the air that you have spent ages whisking into the whites.

Thank you so much. I feel a day playing in the kitchen maybe needed tomorrow including a lemon meringue pie .

I make meringues often - but I use an electric whisk! 

1 egg white to 2oz sugar.

Very clean bowl - any yolk gets in it will be a puddle.

Whisk the whites until they form soft peaks and then add a spoon at a time of the sugar whisking well ensuring the sugar is well incorporated before adding more. 
Spoon on grease proof/baking parchment with a metal spoon.

I use an electric whisk too and add the sugar a tablespoon at a time. My tip....make sure the eggs are at room temperature before you begin.