If you discover the secret you will never stop making them in all flavours and colours. Here are my tips:
To make about thirty meringues with a diameter of 4/5 centimetres, I use 3 egg whites kept at room temperature for at least an hour.
1st secret: never contaminate the egg white with yolk: it will not mount
Weigh the egg white and use the same amount of granulated sugar and - subsequently - of icing sugar.
Add the egg white and the granulated sugar in a planetary mixer (if you don't have it, equip yourself with goodwill and use an electric whisk) and work for at least 10/15 minutes until the mixture mounts and is firm, shiny and compact. Basically, if you turn the bowl it must not fall or move.
2nd secret: use only well cleaned and degreased glass or metal containers, bowls and whips
Add the icing sugar and continue to whisk for a couple of minutes until the ingredients mix well
3rd secret: granulated sugar gives crunchiness; the softness veil.
put the mixture in a pastry bag and form the meringues in the shape and size you want on a baking tray lined with parchment paper.
Bake in a static oven at 100 ° for 1 hour and 10 minutes.
You can garnish them by dipping them in dark chocolate, or pair them and put some whipped cream between the two meringues.
You can also make two discs that will give rise to the wonderful Pavlova, or make small meringues to accompany tea or coffee
Last tip: I love to add some flavours, like liquorice powder, orange or lemon peel .... you see. just add your ingredient to the icing sugar, and the quantity is always equal to the weight of the egg whites (therefore a little less than icing sugar).