Looking for a great meringue recipe

I just wanted to thank you all for the advice!

This is what I ended up with: http://theroamingkitchen.net/eton-mess-with-rhubarb-gin-jam-and-lemon-basil-meringue/

Christina, I make meringues with 2 egg whites, 2/3 cup sugar and a pinch of kosher salt. The salt really helps the meringues hold their shape. If you have an electric oven, heat it to 350, make your cookies, put them in the oven and turn it off. They'll be crunchy on the outside and soft in the inside in about 3 hours. If you have a gas oven, turn the oven down to the lowest setting (170 in my oven), and start checking them at about 2 hours. See this recipe--it really is everyone's favorite. http://food52.com/recipes/2233-everyone-s-favorite-white-cookies

My meringue is pretty much the same as above posted. It is my absolute favorite, called a Swiss Meringue. Swiss Meringues (and buttercreams) mean the egg white and sugar are cooked over a double boiler. My recipe is

Egg white
Sugar

I use a scale and weigh out the exact same weight of both. I.e., 100g egg white and sugar. (works out to about 3 whites and 1/2 cup sugar, just like PP's recipe above). Then it's the same instructions as PP posted. I love cooking out the sugar with the white, that way you know there will be no grit in your final product. The cool thing is, you can also use brown sugar and make brown sugar meringues!

I use this recipe all the time.
Small batch too!!
3 egg whites
1/2 cup sugar
Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes.
I pipe onto whatever you are making and either use the torch or put in the broiler until browned and crispy, it's super silky and creamy on the inside.